Savory Filled Cottage Cheese Pancakes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
1/2 cup instant oatmeal |
1/4 cup cottage cheese |
1/2 cup egg whites |
water, as needed |
1 clove garlic, minced |
1/2 teaspoon italian seasoning |
1 dash cayenne pepper |
salt and pepper to taste |
olive oil cooking spray |
1/2 cup chopped mushrooms |
1 cup chopped fresh spinach |
2 slices canadian bacon, diced |
1 ounce crumbled feta cheese |
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.
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