Prepare Oat Flour: In a high-speed blender, combine rolled oats, baking powder, and fine salt. Blend on high until it becomes a fine flour—about 30 seconds.

Mix Wet Ingredients: Add the cooked beets, eggs, plain Greek yogurt, vanilla extract, maple syrup, and unsweetened applesauce to the oat flour. Blend until smooth and creamy for 1-2 minutes, achieving a vibrant pink hue.

Combine Mixtures: Pour the oat mixture into the blender with wet ingredients and blend briefly until combined. Stir gently to ensure no flour remains at the bottom.

Cook Pancakes: Preheat a non-stick skillet over medium-low heat. Scoop about ¼ cup of batter onto the skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 2-3 minutes until golden brown.

Serve: Serve warm with toppings such as fresh berries, yogurt, or maple syrup. Store leftovers in an airtight container in the fridge for up to five days or freeze for later.