(***Because Beets have a vast variance in water content, start with just half the flour first and check the consistency. Sometimes half is enough and sometimes you need the whole quantity. The important thing is that you have a consistency of a slightly thicker than normal and slightly chunky pancake batter.)
Mix in the beet mixture and wisk until smooth. Heat a large non-stick skillet over medium heat and cook the pancakes in batches using a little vegetable oil for each batch. The pancakes need about 2 minutes on each side. You can tell they are ready to flip when little bubbles form on top after a couple of minutes on the first side. This should yield approximately 16 pancakes of about 3-inch diameter. Place pancakes on a paper towel to absorb any excess oil.