Veggie Griddle Cakes recipe

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Ingredients

2 eggs
½ cup vanilla fat-free yogurt
1 ¼ cups biscuit baking mix
1 tablespoon vegetable oil
1 onion, diced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 teaspoon chopped fresh parsley
1 small tomato, diced

Nutrition Info

542.9 calories
carbohydrate: 68.7 g
cholesterol: 187 mg
fat: 23.6 g
fiber: 4.3 g
protein: 16.5 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1062.4 mg
sugar: 18.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl blend eggs, yogurt and biscuit baking mix.

  2. Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender, stir into batter.

  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.

Recipe Yield

2 servings

Recipe Note

You can serve these pancakes for breakfast or dinner! Biscuit mix is combined with yogurt, eggs, onion and bell peppers. A garnish of parsley and diced tomatoes completes the dish.

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