Veggie Pancakes – Bisquick Recipes

Prep

30

min
Total

30

min
Servings

12

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

Steps

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.

Recipe Tips

tip 1

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

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.