Chopped Vegetable Pancake

By Reen

Ingredients

• 2 2
• tablespoons butter
• 2 2
• medium carrots, shredded (1 1/2 cups)
• 2 2
• stalks celery, chopped (1 cup)
• 1 1
• medium red bell pepper, chopped (1 cup)
• 1 1
• medium yellow onion, chopped (1/2 cup)
• 2 2
• cups fresh baby spinach, chopped
• 1 1
• cup Original Bisquick® mix
• 2 2
• eggs
• 3/4 3/4
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 1 1
• cup tomato pasta sauce, warmed

Preparation

Step 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.