Veggie Pancakes

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

Ingredients

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

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.

Notes










Tips

Expert Tips

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

Nutrition Information

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%
Potassium
620mg
18%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
18%
Sugars
12g
Protein
8g
% 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.