Beetroot & Oat Pancakes

Ingredients

• 1 medium Raw Beetroot
• 60 grams Rolled Oats
• 1 large Egg
• 1 teaspoon Unsalted Butter
• 0.25 teaspoon Ground Cinnamon

Instructions

1. Peel the beetroot and finely grate it. You should have about 1/2 cup of grated beetroot.
2. In a bowl, blend or process the oats into a coarse flour.
3. Beat the egg and combine with the grated beetroot, oat flour, and a pinch of cinnamon.
4. Mix until a thick batter forms. If too thick, add a tiny splash of water.
5. Heat a non-stick pan over medium-low heat with a small amount of butter.
6. Drop tablespoon-sized portions of batter onto the pan. Flatten slightly with the back of the spoon.
7. Cook for 2–3 minutes per side until set and lightly golden.
8. Let cool before serving. The finger-length strips are easy for 6-month-old palmar grasp.

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