Pink Beet Pancakes

2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free
1 1/2 tsp baking powder aluminum free suggested
1/4 tsp fine salt
2 large eggs
1/2 cup plain yogurt
2 tsp pure vanilla extract
4 ounce beets cooked and peeled. I find that roasted beets offer up a stronger color
1/2 cup unsweetened applesauce or mashed ripe banana
3 tbsp maple syrup
2 tbsp flavorless oil plus more for cooking

Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
Pour the oat flour mixture into a bowl and set aside.
In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.
Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
Enjoy warm with topping of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

Originally posted on https://thenaturalnurturer.com/