Ingredients

Instructions

1. 1

   Place the roasted beets, milk, egg, vanilla extract, and 1 tablespoon of the melted butter into a blender. Blend on high until the mixture is completely smooth and vibrant pink.

2. 2

   In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

3. 3

   Pour the wet beet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix to ensure the pancakes stay fluffy.

4. 4

   In a separate small bowl, whisk the softened cream cheese and powdered sugar together until smooth. If the glaze is too thick, add a teaspoon of milk at a time until it reaches a pouring consistency.

5. 5

   Heat a non-stick skillet or griddle over medium heat and brush with the remaining melted butter.

6. 6

   Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.

7. 7

   Flip carefully and cook for another 1-2 minutes on the other side until cooked through.

8. 8

   Serve the pancakes warm, stacked high, and drizzled generously with the cream cheese glaze.