1. Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
2. Pour the oat flour mixture into a bowl and set aside.
3. In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed. The batter will be thick.
4. Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes using a spoon or cookie scoop.
5. Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
6. Enjoy warm with topping of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer.

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