2 tablespoons butter
2 medium carrots, shredded (1 1/2 cups)
1 medium red bell pepper, chopped (1 cup)
1 medium yellow onion, chopped (1/2 cup)
2 medium Zucchini, chopped (1 ½ cup)
1 cup Bisquick or Pancake mix
1/4 cup milk
1/4 teaspoon pepper
1. In nonstick skillet, melt butter over medium-high heat. Cook carrots, zucchini, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Cool slightly.
2. In medium bowl, stir Bisquick mix, milk, 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.
4. Top with your favorite Tapenade or Salsa.