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Veggie Pancakes

  • 12servings
  • 30minutes
  • 340calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 medium carrots, shredded (1 1/2 cups)

  3. 2 stalks celery, chopped (1 cup)

  4. 1 medium red bell pepper, chopped (1 cup)

  5. 1 medium yellow onion, chopped (1/2 cup)

  6. 2 cups fresh baby spinach, chopped

  7. 1 cup Original Bisquick® mix

  8. 2 eggs

  9. 3/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 cup tomato pasta sauce, warmed

Instructions Jump to Ingredients ↑

  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.

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