Start by placing rolled oats, baking powder, and fine salt in a blender. Blend on high until the oats are finely ground into a flour-like consistency, about 30 seconds. Transfer the oat flour mixture into a large mixing bowl and set it aside.

In the same blender, combine the cooked beets, large eggs, neutral oil, plain Greek yogurt, pure vanilla extract, unsweetened applesauce, and maple syrup. Blend until you achieve a smooth and creamy consistency, approximately 1-2 minutes.

Pour the blended beet mixture into the bowl containing the oat flour mixture. Gently stir until just combined, using a spatula to fold the ingredients together.

Heat a non-stick skillet or griddle over medium-low heat. Add a drizzle of neutral oil to prevent sticking. Spoon dollops of batter to form small pancakes, approximately 3-4 inches in diameter. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to dry, then flip and cook for an additional 2-3 minutes until golden brown.

Serve immediately with your favorite toppings such as fresh fruit, a dollop of yogurt, or a drizzle of honey.