Ingredients

Instructions

1. 1

   Place the cooked beetroot and milk into a blender and process until completely smooth and pureed.

2. 2

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

3. 3

   In a separate bowl, whisk the beet-milk mixture with the egg, vanilla extract, and melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix, a few lumps are okay.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. 6

   Pour 1/4 cup of batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface.

7. 7

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

8. 8

   While the pancakes cook, whisk the softened cream cheese and powdered sugar together, adding a splash of milk if needed to reach a drizzling consistency.

9. 9

   Serve the warm pancakes stacked high with the cream cheese glaze drizzled over the top.