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
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
-
Step1In 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.
-
Step2In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.
-
Step3Wipe 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 1/2Tips from the Betty Crocker Kitchens
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