5 oz whole grain couscous
1 cup minced red bell pepper
1 cup minced green pepper
1 tsp chopped or minced garlic
2 tbsp canola oil - (use by the teaspoonful)
1/2 cup flour
3/4 cup egg substitute
1/2 cup part skim ricotta
1/2 tsp salt

Cook the couscous according to package directions, fluff with a fork, then set aside.

Mince red and green peppers then saute in nonstick pan along with garlic using 1 tsp. of canola oil. Cook for 5-10 minutes until the vegetables begin to soften. Combine with couscous and set aside.

Beat egg substitute with an electric mixer for about 1 minute until fluffy. Beat in ricotta and flour until mixed well.

Fold egg mixture into couscous and vegetables. Heat nonstick pan and coat lightly with 1 tsp of oil. Measure batter out 1/4 cup at a time. Place in pan and use a rubber spatula to smooth it into a pancake. Cook on each side until golden brown. Continue cooking by batches, adding more oil as needed.

Makes approximately 14 pancakes.

Number of Servings: 14

Recipe submitted by SparkPeople user ALIRA54.

 

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