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Veggie Stuffed Pancakes

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Veggie Stuffed Pancakes

Veggie Stuffed Pancakes

Veggie Stuffed Pancakes might be a good recipe to expand your morn meal recipe box. This recipe makes 6 servings with 423 calories, 16g of protein, and 32g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, spinach, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

1
In a medium bowl combine the pancake mix and water.
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Pancake MixPancake Mix
WaterWater
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BowlBowl
2
Whisk the batter until smooth.
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WhiskWhisk
3
Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter.
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Frying PanFrying Pan
4
Transfer to a plate and set aside.
5
Warm the olive oil in a large skillet.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes.
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VegetableVegetable
CarrotCarrot
GarlicGarlic
OnionOnion
7
Add the spinach, tomatoes, salt, and pepper. Stir to combine.
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TomatoTomato
SpinachSpinach
PepperPepper
SaltSalt
8
Transfer the vegetable mixture to a large bowl.
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VegetableVegetable
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BowlBowl
9
Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
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MascarponeMascarpone
ParmesanParmesan
BasilBasil
10
Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes.
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VegetableVegetable
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Baking PanBaking Pan
OvenOven
11
Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese.
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MozzarellaMozzarella
VegetableVegetable
12
Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
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Shredded MozzarellaShredded Mozzarella
VegetableVegetable
RollRoll
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Baking PanBaking Pan
13
Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce.
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MilkMilk
VegetableVegetable
SauceSauce
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BlenderBlender
14
Pour the sauce over the center of the vegetable-stuffed pancakes in two rows.
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VegetableVegetable
SauceSauce
15
Sprinkle with the remaining 1/4 cup Parmesan.
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ParmesanParmesan
16
Bake until the cheese is melted and the vegetables are hot, about 25 minutes.
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VegetableVegetable
CheeseCheese
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OvenOven
17
Serve immediately.
DifficultyExpert
Ready In1 h, 10 m.
Servings6
Health Score25
Dish TypesLunchMain CourseMain DishDinner
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