Soak your quinoa for at least 6 hours or overnight. Drain and rinse well.
Add the soaked quinoa, roasted beetroot, chickpea flour, and salt to your blender.
Add water gradually while blending until you reach a smooth, pourable batter.
Pour batter onto a preheated non-stick skillet over medium heat, spreading it into a thin circle.
Flip once the edges lift easily and the bottom is set.
Fill with your favorite Vitamin C-rich toppings and enjoy!
