Stuffed Beetroot Pancakes

First, prepare a blender. Peel the garlic and place it in the blender. Add beetroot, oat flakes, baking powder, eggs, rapeseed 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.

Once the pan is hot, pour ⅙ of the batter into it and cook for 1–2 minutes on each side until the pancake is done. Repeat with the remaining batter.

Meanwhile, take a small bowl and mix in it the semi-fat quark, cream cheese, and lemon juice. Finely chop the chives, mix them with the ingredients in the bowl, and season the resulting mixture with salt and pepper.