Veggie Pancakes

Name: Veggie Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters fresh baby spinach, chopped; 2 Tbsps butter; 355 milliliters medium carrots, shredded; 237 milliliters stalks celery, chopped; 2 eggs; 237 milliliters tomato pasta sauce, warmed; 0 teaspoons pepper; 237 milliliters medium red bell pepper, chopped; 1 teaspoons salt; 118 milliliters medium yellow onion, chopped; 237 milliliters Original mix

Veggie Pancakes is a gluten free, primal, and vegetarian morn meal. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 48 calories. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of pepper, salt, original mix, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Bell Pepper

Carrot

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.

Ingredients you will need

Spinach

In medium bowl, stir Bisquick mix and eggs.

Ingredients you will need

Baking Mix

Egg

Equipment you will use

Bowl

Add vegetables, salt and pepper; stir well.

Ingredients you will need

Salt And Pepper

Vegetable

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.

Ingredients you will need

Cooking Spray