Savory Filled Cottage Cheese Pancakes Recipe - Allrecipes.com
Savory Filled Cottage Cheese Pancakes Recipe
  • READY IN 30 mins

Savory Filled Cottage Cheese Pancakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 pancake Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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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Reviews More Reviews

Apr 08, 2010

I'm surprised this doesn't have more reviews! An awesome recipe! I'm really giving 5 stars to the pancake portion of the recipe, but look forward to trying the filling as written . . . soon. This is a great starting point for a quick inexpensive and healthy meal. Really quite good flavor out of the "pancake" part of the dish. We actually filled them with black beans, corn and a little Cabot cheddar cheese. I can see switching up the ingredients to create new masterpieces. I'm wondering what's the importance of instant oatmeal, as old fashioned oats seemed to work just fine. We liked these so much, I'll try another variation tomorrow. Thanks Linda!!

 
Aug 21, 2009

These pancakes are really good!! I have never made savory pancakes before and with these, it won't be the last time! Yuumo!! I made some chipotle mayo to spread on the pancake and filled it with sauteed pork slices, black beans and corn. I also added green onion and cheddar cheese. They are very easy to make and soo many different ways to make them. Thank You Linda! Keep them coming!

 
Feb 01, 2010

I made these today. My boyfriend really liked them. I enjoyed them as well. The only changes I made was to use breakfast turkey sausages I cut up instead of the Canadian bacon and used frozen chopped spinach. They were great! I served them with salsa for a little added kick. Yummm!

 
Jan 25, 2011

These pancakes are a different twist on dinnertime, and I really like to make them. It's easy to just throw all of the ingredients in the blender and make the batter.. then while those are cooking, find whatever you have in the fridge (I used red bell pepper, mushroom, crushed garlic, cream cheese, sliced deli ham, sliced yellow onion) to make the filling. The cream cheese really added a nice creamy texture and made it kind of saucy. If I had some cream and Parmesan I probably would have used that.. but it was yumm!!!

 
Apr 13, 2011

Helpful recipe idea because it is fast, easy, versatile, flexible, and dependable. As-is it is great tasting, too. I have substituted whole eggs for egg whites and rolled oats for instant with good results. Thanks for the inspiration!

 
Feb 11, 2011

i think the items contained within would be better without the wrap (it just is a little unnecessary), but overall the recipe tastes good.

 
Jan 31, 2011

Better than I expected :) I used bacon and cheese in the middle and it brightened my morning :)

 
Mar 10, 2011

I make these with only the top 3 ingredients and put a little agave syrup on them, I usually don't blend in a blender. Great with some fruit in them

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 1972 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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