1.5cupsunsweetened soy milkor non-dairy milk of choice
Optional Toppings
fresh fruit, maple syrup, coconut shreds, chocolate chips, nuts
Instructions
Preheat your oven to 425℉/218℃ convection bake. Slice the top and bottom stems off your beet and then cut it in half. Place it cut-side down in a foil pocket on a baking tray. Fold the sides of your foil up to keep the juices in the pocket and avoid a mess. Then bake the beet until fork tender, approx. 30-45 minutes. (Bake time will vary according to the size of your beet, and how fresh it is.)
Remove it from the oven and let it cool slightly. Then preheat your griddle to medium heat and peel the beet halves. The skin will peel easily after being roasted.
Add the beet with all remaining ingredients to your blender and process until smooth. Then pour the batter from your blender onto your hot griddle, making pancakes that are about 4 inches in diameter. Cook for 3-4 minutes, until bubbly on top and the edges appear set. Then flip and cook an additional 3-4 minutes until cooked through. Enjoy!
Notes
Leave the peel on to roast your beets. Removing the peel is tedious and messy when beets are raw and they peel very easily once roasted.
Roast, rather than boil, if time permits. The result is naturally sweeter beet pancakes. (That means less or no syrup needed!)
If you're cooking your pink pancakes in batches, the batter will thicken as it sits in the blender. If needed, add another 1-2 tablespoons of milk and re-blend for a few seconds before cooking the next batch.
Leftovers keep refrigerated for up to 3 days or freeze them airtight for up to 3 months.