Chicken and Veggie Pancakes

Laura Pearman

Ingredients:
1 package Oat Bran Pancake Mix
1-cup Milk or Water
½ cup frozen Carrots, thawed and chopped
½ cup frozen Broccoli crowns, thawed and chopped
½ cup frozen Peas, thawed
½ cup frozen Corn, thawed
1 cup shredded Chicken
Oil for frying
Maple Syrup, for serving

Mix:

Prepare the pancake batter as directed on the package instructions. Mix in 1 cup of milk or water to thin out the batter. Add the chopped vegetables and shredded chicken to the batter and mix to combine.

Cook:

Coat a nonstick skilled with oil over medium heat. Drop large spoonfuls of the batter into the hot pan. Cook for 2 minutes on each side