If you haven't already, roast the beets until fork-tender, let them cool, remove the skins, and purée until smooth. Measure out ¾ cup.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt.
In a separate bowl, whisk together the beet purée, milk, Greek yogurt, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Fold in the chocolate chips. Let the batter rest for 5 minutes, then add a splash of milk if it seems too thick.
Heat a lightly buttered or greased griddle over medium-low to medium heat. Scoop about ¼ cup batter per pancake onto the griddle. Cook for 2-3 minutes, until bubbles appear and the edges begin to set. Flip and cook for another 1-2 minutes, until cooked through. Gluten-free pancakes may need an extra minute.
Enjoy warm with fresh berries, sliced bananas, a dollop of Greek yogurt, or a drizzle of maple syrup.
Notes
These pretty pink pancakes are a fun, feel-good twist on a breakfast favorite! Roasted beets add natural sweetness, moisture, and a beautiful rosy hue, while melty chocolate chips make every bite extra delicious. They’re a tasty way to sneak a little extra veggie goodness into breakfast, and they can easily be made gluten-free.
For extra chocolatey pancakes: Use mini chocolate chips so you get a little chocolate in every bite.
For a deeper red velvet flavor: Add 1 tablespoon unsweetened cocoa powder and a splash of milk if needed. The cocoa will make the color more muted but adds a delicious chocolate flavor.
For meal prep: Cool leftover pancakes completely and refrigerate for up to 3 days, or freeze in a single layer before transferring to a freezer-safe container. Reheat in a toaster or skillet.
