Red Beet Pancakes

I was inspired by CSA member Christine Sullivan who posted this recipe on Facebook this week.
(Serves 6)

From the share:
2 medium beets, roasted and pureed (about 3/4 cup)

From your kitchen:
1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp. Light Brown Sugar
1 Tbsp. Baking Powder
1/2 Tsp Kosher Salt
1 1/4 Cup Milk*
1/3 Cup plain Greek yogurt
1 Large Egg
3 Tbsp. unsalted butter, melted
1 Tsp Vanilla Extract

Sift the first 5 ingredients into a bowl.

Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.

Add the dry ingredients into the wet and stir until just combined (you don’t want to over stir the batter — some lumps are good).

Drop about 2 tbsp. of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side. Serve with desired accompaniments, honey, maple syrup, butter, raspberry sauce. To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.