Rinse quinoa and lentils separately until water runs clear.
Soak quinoa and lentils overnight in a large bowl with enough filtered water to fill the bowl.
Drain mixture the next day and place in blender with the beets, water, and salt.
Blend until smooth.
Preheat skillets on medium heat with oil or cooking fat.
Use a ladle to pour batter into the skillet, rotating and tilting the pan as soon as possible to spread out the batter as it cooks.
Once enough bubbles have formed on the pancake, carefully use a turner to loosen the edges of the pancake and flip, cooking for another minute.
Serve with butter, syrup, strawberries, and cream. Enjoy!
