Couscous Ricotta Pancakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 76.1
  • Total Fat: 3.0 g
  • Cholesterol: 2.7 mg
  • Sodium: 119.1 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Couscous Ricotta Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 14


    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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.