Wrap the beet in foil and roast in oven at 350 F for ~ 45 minutes. Alternatively, boil or steam the beet on the stove. You can use it raw if you're in a pinch, but roast for full flavor.
Combine all dry ingredients in a mixing bowl: flours, baking powder, and coconut sugar.
Blend roasted beet and milk in a food processor or blender until beet is fully broken down.
Combine all wet ingredients in a separate bowl or add on to the same bowl: beet-milk mixture, egg, greek yogurt, and vanilla.
Grease a pan over medium heat with butter or coconut oil.
Spoon about 1.5-2 tbsp of batter per pancake. Cook for about 2-3 minutes per side.
Add toppings! This stack features peanut butter, coconut, blueberries, and hemp seeds.
