Wash and peel the 1/2 beet. In a small pan with a cup of water, steam the beet for 20 minutes.

Meanwhile, pour the oats in your blender. Run the blender on high power until the oats have been processed down to a coarse flour-like consistency.

Once the beet is done cooking, add it along with the milk, banana, and vanilla to the blender. Blend together until the batter is smooth and the beet is well chopped (about 30 -45 seconds). The batter should have a consistent bright pink color.

Add the cocoa powder, cinnamon, baking powder, and honey to the blender. Blend until the batter is well mixed and all ingredients have been incorporated.

Heat a large pan on the stove top over medium-low heat. Once the pan is hot, use a 1/4 measuring cup to portion batter into pancakes. Cook until the edges of the pancake appear dry and a few bubbles appear in the batter (about 1 1/2 -2 minutes). Flip over and cook the pancakes on the other side for another minute and a half.

Once all the batter has been cooked into pancakes, serve warm with fresh fruit, applesauce, nut butter, or a little maple syrup. Store leftover pancakes in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.