Savory Filled Cottage Cheese Pancakes

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

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.

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.

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.