• Peel and chop two small beets; chop into 4 to 6 pieces each one. In a baking dish – transfer the chopped beetroot along with a couple of tablespoons of cold water. Now cover with a lid or foil and bake for 20 to 30 minutes in the oven until cooked through. You may need to add more water so that they don’t dry out. So, check the beetroot frequently.
• In the meanwhile, let’s prepare the ingredients. In a large bowl, add the baking powder and flour. And in a separate bowl - mix together honey, eggs, and vanilla extract.
• Now transfer the beetroot to a blender once they are cooked through and add the milk and blitz until blended completely with the milk. Add this puree into the egg mixture and whisk until combined.
• Now transfer this wet mixture into the flour and baking powder. To make the batter, whisk with your hand until you have made great quality pancake batter.
• Preheat your heavy cast iron or non-stick griddle over medium-low heat. Oil the surface with cooking spray, butter, or vegetable oil.
• Take a measuring cup and pour 1/3 cup of batter onto the griddle and cook for 2 to 3 minutes or until you see small bubbles at the edges of the pancakes. Flip and cook for another 90 seconds or until both the sides turn into golden brown.
• Now repeat the process with the rest of the batter and make the healthy and delicious red velvet beetroot pancakes.

NOTES:

• 12 American style pancakes can be made in this recipe.
• You must cook these deliciously healthy pancakes over low heat. Because the outside of the pancakes will char, burn, and turn into black – if you cook over high heat. I generally start with medium heat and reduce the temperature to medium-low heat and always get light, fluffy, and perfect pancakes.