250 g Ricotta
2 Eggs
34 tbsp Oat flour
2 tbsp Beetroot puree
1 tbsp Organic yogurt(no additives)
2 tbsp Pomegranate seeds
150 g Apples / Strawberries(optional, for decoration)
1
For beetroot puree - put the beets in a double boiler for 15 Minutes, until the first softness. Leave to cool. Then cut into cubes and mashed in a blender until a homogeneous consistency;
2
We combine ricotta with eggs and beetroot puree. Bring to a homogeneous mass with an immersed blender;
3
Add flour to the dough one spoon each, kneading well so that there are no lumps;
4
We put pancakes on a preheated frying pan without oil (with non-stick coating) - for this it is convenient to use a tablespoon, forming round pancakes. We fry on low heat for a couple of minutes on each side;
5
Each pancake can be greased with yogurt and garnished with pomegranate and fruit, if desired.
* if the dough turns out to be very liquid - it can be set aside for 10-15 minutes or add more oatmeal; ** in order to make pancakes even more airy - you can whisk the whites separately to the peaks and carefully introduce them into the curd mass (from ricotta, yolks and beetroot puree). Carefully turn over, as the pancakes are very tender in this case. BACK TO NUTRITION
Ingredients
250 g Ricotta
2 Eggs
34 tbsp Oat flour
2 tbsp Beetroot puree
1 tbsp Organic yogurt(no additives)
2 tbsp Pomegranate seeds
150 g Apples / Strawberries(optional, for decoration)