Mix all dry ingredients together (flours through salt), and store in an airtight container.

Wrap beets in foil. Cook at 400°F for 1 1/2 hours then set aside to cool. (You can do this the night before if desired.)

Unwrap beets, peel (skins should slide right off), and slice.

Blend beet slices in a food processor or blender, adding a few drops of water if necessary to get the chunks to purée a little better.

Combine 1 cup of dry pancake mix with the 1 cup of water, oil, egg, and 1/3 cup beet puree; mix well.

Spray a griddle or large skillet with cooking spray and heat over medium-high heat.

Pour batter onto hot griddle forming pancakes; cook until golden, flipping once 1/2 way through.

Serve with halved bananas on the side.