Makes 1015 small pancakes 

Whoever started the rumor that cake isn’t a breakfast food has never tried these red velvet pancakes. Combined with an indulgent, spiced cream cheese spread this hearty serving of vegetables is winning way to get more plants on your plate! 

Beet Pancakes
1 pound beets (steamed with skin and tops removed)
1 cup milk 
2 eggs
3 tablespoons honey
1 teaspoon vanilla
1- 1/2 cups flour
1 teaspoon baking powder  

Spiced Cream Cheese
8 ounces cream cheese, softened
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg  

Make the pancakes batter by pureeing cooked beets and milk in a blender. In a large bowl combine egg, honey, and vanilla. Add the beet mixture to bowl and whisk to combine. Add flour and baking powder and whisk until smooth. If needed, add more milk 1-2 tablespoons at a time until batter is a thin consistency.   

Drop the pancake batter in ~ 1/4 cup portions on to a heated skillet. Cook on medium-low until small bubbles form on top, then flip and continue to cook the pancake for 2-3 minutes. While cooking pancakes, combine cream cheese ingredients and whip with hand mixer. Drizzle over warm pancakes.