Nutritional Chart
Calories: 291 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 33 g
- 15 g
- 11 g
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 Make Beet Pancakes for Breakfast
- Put in a blender the beetroot, the milk, the egg, the olive oil, and some salt.
- Blend them together.
- Add the flour and mix them in the blender.
- Spray one skillet with vegetable oil and spread it on the bottom.
- Use a ladle to pour beetroot batter in the skillet.
- Cook the pancakes on both sides.
- Fill the pancakes with ricotta, sprinkle some parsley, and roll them.
- You can serve them with arugula and, if you want, with some mayo.