Beetroot Oatmeal Pancake Recipe

Cooking Directions

• STEP 1.In a blender, blend together cooked beetroot, oats, milk, eggs, and vanilla extract until smooth.
• STEP 2.In a mixing bowl, combine the blended mixture with flour, baking powder, and salt. Mix well.
• STEP 3.Heat a non-stick pan over medium heat and lightly grease it with cooking spray or butter.
• STEP 4.Pour 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface.
• STEP 5.Flip the pancake and cook for another minute or until golden brown.
• STEP 6.Repeat with the remaining batter.
• STEP 7.Serve the beetroot oatmeal pancakes warm with your favorite toppings.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to cook the beetroot before blending it with the other ingredients.
• If the batter is too thick, you can add a little more milk to achieve the desired consistency.
• For a sweeter version, you can add a tablespoon of honey or maple syrup to the batter.

Storage and Serving

• Serve the beetroot oatmeal pancakes warm with maple syrup, fresh fruits, or yogurt.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply warm them in a toaster or microwave until heated through.