Roast the beets
Preheat the oven to 400° F
Cut the greens away from the beets and scrub them well.
Place them in a baking dish with about ½" of water in the bottom. Cover tightly with aluminum foil and roast them until they're very tender. (For medium-sized beets ~ 50 minutes and for large beets ~ 60 minutes). You'd like them to be soft and easy to penetrate with the tip of your knife.
After they're cool and peeled, puree them in a food processor or blender until smooth.
Measure out ½ cup. Freeze any extra.
Make the Pancakes
In a small bowl, sift together the flours, baking powder, baking soda, salt, and sugar.
In a medium-size bowl, beat together the eggs, yogurt, milk, butter, vanilla, and beet purée.
Whisk in the flour mix, being careful not to over mix
Heat a large skillet or griddle over medium-high heat and brush with clarified butter or oil. Drop the pancake batter by the scant ¼ cup. Cook until bubbles break through and turn the pancakes. (They will be quite moist so make sure to wait long enough, or they might fall apart when you turn them)
Cook for 1 - 2 minutes on the other side, or until lightly browned.
Serve with maple syrup and butter.