Ingredients20 m servings 543 cals
- In a medium bowl blend eggs, yogurt and biscuit baking mix.
- Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
- 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.
Per Serving: 543 calories; 23.6 g fat; 68.7 g carbohydrates; 16.5 g protein; 187 mg cholesterol; 1062 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was just okay. Not very "veggie" considering there is only bell peppers and onions. It tasted good cold the next day. I added grated fresh parmesean cheese and it was better. If you want a ...
Delicious. A great alternative to traditional sweet pancakes. I added mushrooms and jalapeno pepper. My husband and I ate them for breakfast with a little margarine and dipped in ketchup. Defini...
My family enjoyed these for dinner. We had syrup on them, but I bet they'd be good with salsa and sour cream. I also added some minced rign bologna I had left over. I will definitely make agai...
Surprisingly very tasty. I would add more veggies to the mix than what it calls for and don't be afraid to season it up more than it says. I used a bit of mrs. dash but went light for fear of ov...