Place all of the dry ingredients in a large mixing bowl and stir to remove any lumps. Set aside.
Pour the beet mixture into the dry ingredients and whisk until the ingredients are fully incorporated. The batter will be thick. (This is normal and will result in thick, fluffy pancakes.) If the batter is too thick for your liking, add non-dairy milk one tablespoon at a time until you reach your desired pancake batter consistency.
In a large skillet over medium-low heat, melt a bit of butter (vegan or non-vegan) or oil and pour about 1/3 cup of the batter onto the skillet. Cook the pancakes for 2-3 minutes on each side, flipping once.
Serve with fresh berries, cream cheese, chocolate chips, maple syrup, and enjoy!