Vegetarian

Couscous Ricotta Pancakes is for Dinner.

Couscous Ricotta Pancakes takes 20 minutes to prepare.

Couscous Ricotta Pancakes takes 15 minutes to cook.

Couscous Ricotta Pancakes makes 14 servings.

The ingredients for Couscous Ricotta Pancakes are:

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

Here is how you make Couscous Ricotta Pancakes:

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: 14Recipe submitted by SparkPeople user ALIRA54.

The nutritional information for Couscous Ricotta Pancakes is:

• 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

The dietary needs meet for Couscous Ricotta Pancakes is Vegetarian