Prep Time: 5 minutes | Cook Time: 15 minutes
- 2 medium beets
- 1 cup flour
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/4 cup milk (Use any kind you like: cow, almond, coconut, etc)
- 3 tbs honey
- 1/3 cup Greek yogurt
- 1 tsp vanilla extract
Do Ahead: Preheat the oven to 425 F. Cut the beets in half and place in a small baking dish. Pour in enough water to fill it about 1/2 an inch up. Cover the dish with foil and roast until the beets are knife tender, about 50 minutes. Remove from the baking dish and let cool completely, then peel and purée in a food processor or blender until completely smooth.
In one mixing bowl, whisk together flour, whole wheat flour, baking powder, and salt.
In a separate bowl, lightly beat the egg, then whisk in the milk, honey, yogurt, and vanilla extract. Stir in the beet purée.
Add the flour mix to the milk mix, then stir until just combined. There can even be a few little clumps in the batter. It's more important to avoid overworking the batter.
Heat a skillet or griddle over medium and lightly grease. Drop about 2 to 3 tbs batter into the skillet per pancake. Cook until lightly browned on each side, about 3 minutes per side.
In a pinch, you could purée raw beets, but the flavors really get developed while roasting, and the softer texture of roasted beets makes it significantly easier to get a smooth purée.