Beet Pancakes for Breakfast

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

We bet you didn’t eat untill now red pancakes! Well, the color matters! With some beetroot, you give them a beautiful red color. With a cheese filling, you make them creamy. With some arugula and mayonnaise, you make them perfect!

Ingredients Needed for Beet Pancakes for Breakfast

1 beetroot
⅓ cup milk
1 egg
½ teaspoon olive oil
1 cup flour
¼ cup ricotta cheese
½ teaspoon chopped parsley

How to Cook Beet Pancakes for Breakfast

  1. Put in a blender the beetroot, the milk, the egg, the olive oil, and some salt.
  2. Blend them together.
  3. Add the flour and mix them in the blender.
  4. Spray one skillet with vegetable oil and spread it on the bottom.
  5. Use a ladle to pour beetroot batter in the skillet.
  6. Cook the pancakes on both sides.
  7. Fill the pancakes with ricotta, sprinkle some parsley, and roll them.
  8. You can serve them with arugula and, if you want, with some mayo.

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