Oats Beet Pancake

The Oats Beet Pancake is a vibrant and nutritious breakfast option that blends rolled oats and whole wheat flour with the natural sweetness and earthy flavor of grated beetroot. This pancake recipe is enriched with milk, egg, and a hint of ground cinnamon, creating a fluffy, slightly sweet pancake with a lovely red hue from the beets. The addition of banana offers a touch of natural sweetness and extra nutrients, making these pancakes a delightful and wholesome choice for any meal of the day.

For a Serving Size of Two:

Ingredients:

• 45 grams rolled oats
• 60 grams whole wheat flour
• 1 small beetroot, peeled and grated
• 120 milk milk
• 1 egg
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 chopped banana

Procedure:

• In a large bowl, combine the oats, whole wheat flour, baking powder, salt, and cinnamon.
• In another bowl, whisk together the milk, egg, olive oil. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
• Fold in the grated beetroot.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Spread it out slightly with the back of the spoon.
• Cook for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.
• Serve warm with your choice of toppings, such as fresh banana or yogurt.

Nutritional Benefits:

Nutritional Information:

• Calories: 702 kcal
• Protein: 22.5 g
• Carbohydrates: 115.8 g
• Fat: 17.8 g