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1
Preheat the oven to 425 degrees.
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2
Cut the greens away from the beets, leaving about 1/4 inch of stems.
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3
Scrub the beets and place in a baking dish (or lidded ovenproof casserole).
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4
Add 1/2 inch water to the dish.
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5
Cover tightly.
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6
Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife.
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7
Remove from the oven and allow to cool in the covered baking dish.
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8
Cut away the ends and slip off the skins.
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9
Puree in a food processor fitted with the steel blade until smooth.
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10
Measure out 1/2 cup.
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11
Freeze any extra.
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12
Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar).
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13
In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet puree and honey or agave nectar (if using).
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14
Quickly whisk in the flour mixture and fold in the chia seeds.
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15
Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
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16
Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.
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17
Cook until bubbles break through and turn the pancakes.
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18
They will be quite moist so make sure to wait long enough so that they dont fall apart when you turn them.
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19
Cook for 1 to 2 minutes on the other side, until lightly browned.
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20
Remove to a rack.
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21
Serve with maple syrup and butter.
