Beet Pancakes for Breakfast

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

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

Ingredients Needed for Beet Pancakes for Breakfast

1 beetroot
⅓ cup milk
1 egg
½ teaspoon olive oil
salt
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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