Step-by-step preparation:

Preparing the beetroot: Peel the fresh beetroot, cut into small pieces.

Preparing the pancake batter: Place the chopped beetroot in a blender bowl, pour in 100 ml of milk and beat well until the puree is as smooth as possible. Add the remaining milk, eggs, sugar, salt, melted butter and vodka. Beat again until completely smooth. Gradually add the sifted flour, continuing to beat with a blender until you get a liquid dough without lumps. Leave the dough to "rest" for 10-15 minutes. Alternative option: If you are using freshly squeezed beetroot juice (approximately 100-120 ml), simply mix it with the rest of the liquid ingredients, and then add the flour as for regular pancakes.

Baking pancakes: Preheat a pancake pan, grease with a small amount of oil (before the first pancake, you can not grease further if the pan is non-stick). Pour a portion of the dough into the pan and spread in a thin layer. Bake the pancakes for 1-2 minutes on each side, until golden brown. Stack the finished pancakes.

Preparing the banana filling: Peel the bananas and cut into circles or cubes. Put the bananas in a small bowl and chocolate pieces. Heat in the microwave for 30-60 seconds (or in the oven at 180°C for a few minutes) until the chocolate melts and the bananas become soft. Mix gently.

Serving: Put the warm banana-chocolate filling on each pancake, roll it up with an envelope or roll. Arrange the pancakes neatly on a plate. If desired, drizzle with maple syrup, honey, or jam. Sprinkle with chopped nuts.

Enjoy!