Try a new twist on classic pancakes with this flour-free recipe, with creamy feta, a hint of chilli and Tenderstem® to add a dose of green goodness.

Tenderstem® Couscous Pancakes

Tenderstem® Couscous Pancakes

Preparation: 30 minutes

Cooking time: 10 minutes

Serves: 6


  • Tenderstem® 150g
  • 50g Raw couscous
  • 80g Crumbled feta
  • 1 Clove finely chopped garlic
  • 3 Sprigs finely chopped mint
  • 3 Sprigs finely chopped parsley
  • 2 Pinches dried chilli flakes
  • 3 Eggs, whisked
  • 2 tbsp Plain yoghurt to serve (optional)


  1. Blanch the Tenderstem® in boiling salted water until bright green, drain and leave to cool. Once cooled blend in a food processor until finely chopped.
  2. Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous.
  3. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.
  4. Add the chopped Tenderstem®, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly.
  5. Heat a non-stick frying pan on a medium heat with some olive oil and spoon 1 and half tablespoons of the mix into the pan.
  6. Fry until golden brown on both sides.
  7. Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem® on top, or add a dollop of yoghurt.

Recipe courtesy of Tenderstem®. Breakfast Week runs from 24th - 30th January. 

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