Beetroot-filled pancakes with oatmeal

Prepare a blender. Peel the garlic, then place it in the blender along with the beetroot, oatmeal, baking powder, eggs, rapeseed oil, a pinch of salt, and pepper. Blend until smooth. Heat a medium-sized non-stick pan over medium heat.

Pour one-sixth of the batter into the hot pan and cook for 1-2 minutes per side until the pancake is done. Repeat with the remaining batter.

Meanwhile, in a small bowl, mix the cottage cheese, cream cheese, and lemon juice. Finely chop the chives, add them to the cream, then season with the remaining salt and pepper.