Beetroot Pancakes with Quark Filling and Strawberries

Cut the cooked beetroot into cubes and place in a blender. Add the eggs, milk, cane sugar, half of the vanilla extract (0.5 tsp), and salt. Blend everything into a smooth, vibrant pink mixture.

Add the spelt flour and stir briefly until a homogeneous pancake batter is formed.

Grease a pancake pan with a little oil and heat it. Then reduce the heat to medium.