Savory Filled Cottage Cheese Pancakes recipe

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Ingredients

½ cup instant oatmeal
¼ cup cottage cheese
½ cup egg whites
water, as needed
1 clove garlic, minced
½ teaspoon Italian seasoning
1 dash cayenne pepper
salt and pepper to taste
olive oil cooking spray
½ cup chopped mushrooms
1 cup chopped fresh spinach
2 slices Canadian bacon, diced
1 ounce crumbled feta cheese

Nutrition Info

444.1 calories
carbohydrate: 35.7 g
cholesterol: 58.7 mg
fat: 15.1 g
fiber: 5.7 g
protein: 42 g
saturatedFat: 7.7 g
servingSize: -
sodium: 1584.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth, add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper, blend to combine.

  2. Prepare a saucepan with cooking spray and place over medium heat, cook the mushrooms in the hot pan until tender, 5 to 7 minutes, set aside.

  3. Prepare a large skillet with cooking spray and place over medium-high heat, cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom, remove from heat. Spread the mushrooms over one half of the pancake, top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.

Recipe Yield

1 pancake

Recipe Note

Savory veggie-filled pancakes for breakfast or any meal. This is my go-to meal when I come home late and don't feel like cooking. Experiment with other veggie, meat, and cheese combinations.

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