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Veggie Pancakes

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By Betty Crocker Kitchens
Updated Nov 28, 2011
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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.

Veggie Pancakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 12
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
  • Step 
    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.

Nutrition

340 Calories
16g Total Fat
8g Protein
40g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
150
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.

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