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Beetroot Pancakes with Herb Quark
(0)
45 min
Under an hour
Knuspr-Küche
Diese leuchtend pinken Rote-Bete-Pfannkuchen sind nicht nur ein optisches Highlight, sondern auch ein echtes Power-Frühstück oder ein leichter Lunch. Die Kombination aus erdiger Bete, ballaststoffreichen Haferflocken und einer herrlich frischen Kräuter-Quark-Füllung sorgt für puren Genuss ohne Reue. Schnell gemixt, in der Pfanne goldbraun ausgebacken und mit frischem Schnittlauch verfeinert – so einfach kann gesunde Küche sein!
Ingredients
Preparation method
Pancake Preparation
First, peel the garlic and put it into 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. Preheat a medium-sized, non-stick pan over medium heat.
Once the pan is hot, pour about one-sixth of the batter into it and fry the pancakes for approx. 1–2 minutes per side until they are firm and lightly browned. Repeat the process until all the batter is used up.
Filling and Serving
Meanwhile, in a small bowl, stir the quark with cream cheese and lemon juice until smooth. Finely chop the chives, fold them into the quark mixture, and season with the remaining pinch of salt and pepper.
Nutritional values
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