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Veggie Pancakes

 10 Ratings
8 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
  • Save
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Looking for a terrific anytime meal? Then check out these vegetable pancakes made using Original Bisquick® mix. Have breakfast, lunch or dinner ready in 30 minutes.

Ingredients

2
tablespoons butter
2
medium carrots, shredded (1 1/2 cups)
2
stalks celery, chopped (1 cup)
1
medium red bell pepper, chopped (1 cup)
1
medium yellow onion, chopped (1/2 cup)
2
cups fresh baby spinach, chopped
1
cup Original Bisquick™ mix
2
eggs
3/4
teaspoon salt
1/4
teaspoon pepper
1
cup tomato pasta sauce, warmed

Directions

  • 1 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.
  • 2 In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
  • 3 Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.

Expert Tips

These pancakes can be enjoyed any time of day—breakfast, lunch or dinner!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
30%
Trans Fat
1 1/2g
Cholesterol
120mg
40%
Sodium
1240mg
52%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
18%
Sugars
12g
12%
Protein
8g
8%
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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