Veggie Stuffed Pancakes
Ingredients
- 1 12 cups pancake mix (recommended -- Krusteaz) ⓘ
- 1 cup water ⓘ
- 2 tablespoons olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 2 carrots, peeled and chopped ⓘ
- 1 garlic clove, chopped ⓘ
- 1 lb frozen spinach, thawed and drained ⓘ
- 2 roma tomatoes, chopped
- 1 teaspoon salt ⓘ
- 14 teaspoon black pepper, freshly ground ⓘ
- 14 cup fresh basil leaf, chopped
- 14 cup grated parmesan cheese, plus
- 14 cup grated parmesan cheese ⓘ
- 1 (8 ounce) container mascarpone cheese ⓘ
- 1 14 cups mozzarella cheese, shredded ⓘ
Instructions
- In a medium bowl combine the pancake mix and water.
- Whisk the batter until smooth.
- Heat a large non-stick skillet over medium-high heat.
- Make 12 pancakes about 5 1/2-inches in diameter.
- Transfer to a plate and set aside.
- Warm the olive oil in a large skillet.
- Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes.
- Add the spinach, tomatoes, salt, and pepper.
- Stir to combine.
- Transfer the vegetable mixture to a large bowl.
- Add the basil, 1/4 cup Parmesan, and mascarpone cheese.
- Stir the mixture until well mixed.
- 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.
- Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese.
- 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.
- 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.
- Pour the sauce over the center of the vegetable-stuffed pancakes in two rows.
- Sprinkle with the remaining 1/4 cup Parmesan.
- Bake until the cheese is melted and the vegetables are hot, about 25 minutes.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
890
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).