Veggie Pancakes

4 servings | Prep Time: 30 Minutes | Start to Finish: 30 Minutes

• 2 tablespoons butter
• 2 medium carrots, shredded (1½ cups)
• 2 medium stalks celery, chopped (1 cup)
• 1 medium red bell pepper, chopped (1 cup)
• 1 medium yellow onion, chopped (½ cup)
• 2 cups fresh baby spinach leaves, chopped
• 1 cup Original Bisquick mix
• 2 eggs
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 cup tomato pasta sauce, warmed

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 1 to 2 minutes, stirring constantly, until wilted. Cool slightly.

2 In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.

3 Heat same skillet over medium heat. For each pancake, pour ¼ cup batter into skillet; flatten slightly with spatula. Cook 3 to 4 minutes, turning once, until golden brown. Serve pancakes with pasta sauce.

1 Serving (3 Pancakes): Calories 300; Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 110mg; Sodium 1170mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 8g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Vegetable, ½ Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 2

Use It Up Any leftover cooked veggies would be great in the pancakes. Chop them so they are fairly small, then heat up instead of cooking in the first step; continue as directed.

What condiments do you have in your fridge that need some love? The pancakes would also be good with salsa, marinara, barbecue sauce, cheese sauce or dip.