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Filled Beetroot Pancakes
(0)
45 min
Under an hour
Knuspr-Küche
Diese farbenfrohen Rote-Bete-Pfannkuchen sind nicht nur ein optisches Highlight, sondern auch ein echtes Power-Frühstück oder ein leichter Snack. Die Kombination aus erdiger Bete, zarten Haferflocken und einer frischen Kräuter-Quark-Füllung sorgt für eine perfekte Balance aus Geschmack und Nährstoffen. Schnell zubereitet, gesund und unwiderstehlich lecker!
Preparation method
First, peel the garlic and put it in a blender. Add the cooked beetroot, oat flakes, baking powder, eggs, rapeseed oil, and a pinch of salt and pepper, then blend everything into a smooth batter. Heat a medium-sized, coated pan over medium heat.
Once the pan is hot, add about 1/6 of the batter for each pancake and cook for 1–2 minutes on each side until done. Repeat the process with the remaining batter.
Meanwhile, in a small bowl, stir together low-fat quark, cream cheese, and lemon juice until smooth. Finely chop the chives, fold them into the quark mixture, and season with the remaining salt and pepper.
Chef's tip
For a vegan version, you can replace the eggs with a banana or flax eggs and use plant-based quark and cream cheese.
Ingredients
Nutritional values
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