To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
Process peeled and roasted beets with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
Serve with a pat of butter and real maple syrup.
Top tips for making this pancake recipe:
Roast the beets with the skin on in foil in the oven until they are very soft. Once cooked, the skin will easily peel off.
A high quality blender will create a super smooth puree of the beats when blended with the milk.
Don't over mix the pancake batter once you combine the dry and wet ingredients. There's a sweet spot between well mixed and lumpy.
Cook the the pancakes over low heat. This allows the center of the pancake to cook without the bottom burning. It will make flipping them extremely easy.