Stuffed Beetroot Pancakes

36 PIECES

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INGREDIENTS FOR PANCAKES

1 clove of garlic
2 small cooked beetroots (2× approx. 50 g)
130 g fine oats
1 teaspoon baking powder
2 medium-sized eggs
1 tablespoon canola oil (or sunflower)
Salt
Pepper

INGREDIENTS FOR FILLING

250 g low-fat curd
100 g cream cheese
1 tablespoon lemon juice
2 handfuls of fresh chives
Salt
Pepper

INSTRUCTIONS

1
First, prepare a blender. Peel the garlic and place it in the blender. Add beetroot, oats, baking powder, eggs, canola oil, salt, and pepper to the garlic and blend until smooth. Then take a medium-sized, preferably non-stick pan and heat it over medium heat.
2
Once the pan is heated, pour ⅙ of the batter into it and cook for 1–2 minutes on each side until the pancake is done. Repeat the same with the remaining batter.
3
Meanwhile, take a small bowl and mix low-fat curd, cream cheese, and lemon juice in it. Finely chop the chives, mix them with the ingredients in the bowl, and season the resulting mixture with salt and pepper.
4
Once all the pancakes are cooked, evenly spread the prepared filling over the entire surface of each pancake, roll them up, cut into thicker pieces (about 6 pieces per pancake), and serve immediately.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.