Start by blending rolled oats with baking powder and fine salt in a high-speed blender for about 30 seconds until it resembles a fine flour.

In the same blender, combine large eggs, plain Greek yogurt, pure vanilla extract, cooked beets, unsweetened applesauce, and maple syrup. Blend for 1-2 minutes until smooth.

Add the oat flour mixture back into the blended wet ingredients and blend on low speed for about 30 seconds until fully incorporated.

Heat a non-stick skillet over medium-low heat and add a small amount of neutral oil. Spoon about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 2-3 minutes.

Remove the pancakes from the skillet, serve warm, and top with fresh berries, maple syrup, or Greek yogurt as desired.