Beet Pancakes

Chop the beets into small pieces. In a large bowl, whisk the flaxseed meal with 2 tbsp water. Add 2 cups flour, 2 tsp baking powder, and ¼ tsp salt to the bowl, and combine. Mix in the chopped beets, non-dairy milk, and turbinado sugar. If you prefer, you can shred the beets with a food processor, and/or use a blender to achieve a smoother consistency.

Heat a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Add ⅓ cup batter and cook until pancake starts bubbling, 2 to 3 minutes. Flip and cook another 2 minutes, until cooked through. Repeat with remaining batter.

In a bowl, mix together the butter and raspberry preserves. Serve the beet pancakes with raspberry butter and sprinkle with pecans.