Combine oats, baking powder, cocoa powder, cinnamon and salt to a high-speed blender. Blend until oats become a fine powder.
Pour the oat flour mixture into a bowl and set aside.
In the now empty blender, combine beets, vanilla, maple syrup/honey, milk, and banana. Blend until smooth and well combined.
Pour contents of the blender into the bowl with the dry goods. Stir to combine but do not over mix.
Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
Cook until the edges of the pancake appear dry and a few bubbles appear in the batter (about 1 1/2 -2 minutes). Flip over and cook the pancakes on the other side for another minute and a half.
Once all the batter has been cooked into pancakes, serve warm with topping of choice. Store leftover pancakes in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.