This recipe does not include roasting your beets. Just cut off the stems, rinse them off, cut off the roots and roast with a little water at 425°F for an hour and twenty minutes. Then puree them with whatever water is left.
Whisk the flour, sugar, baking powder and salt.
1½ cups all purpose flour, 3½ tsps baking powder, ½ tsp salt, ¼ cup sugar
Add the egg, milk, and butter. Whisk until combined.
1¼ cups cashew milk
Add the beet puree, whisk, whisk, whisk. Set aside for 2-3 minutes. The batter will rise a little from the baking powder.
Grease your frying pan however you like. I use a little Becel. Once the pan is hot enough for water to bead up, but not so hot that it's smoking, add your batter.
I measure out ¼ cup of batter per pancake, but of course you can make them much bigger or smaller!
Notes
I use 1/4 cup per pancake. You'll get more or less depending on how much batter you use each time.