Lightly beat the eggs and mix in the pureed beet, buttermilk, melted butter, honey and vanilla extract.
Gently mix the dry ingredients with the wet ones until just combined. Cover with plastic wrap and let sit at room temperature for 10 mins.
To prepare the nutella sauce place nutella, water, milk, cornstarch, cocoa and a pinch of salt in a sauce pan and mix well.
Cook on a medium heat until it thickens, stirring constantly.
Once it has desired consistency remove from heat, mix in honey and butter.
Let cool at room temperature, whisking every so often to avoid a skin forming.
Melt a knob of butter in a nonstick pan.
Pour about ΒΌ cup batter into the pan and spread a little trying to form a neat circle. Cook until there are bubbles on the surface then flip and cook the other side for a couple of minutes.
Remove pancakes to a serving dish and continue until you cooked all the batter.
Serve the pancakes with nutella sauce and fresh fruits.
Notes
Do not overbeat the batter as this will cause the gluten to develop and you'll end up with rubbery pancakes.
You can keep the pancakes in the oven at a very low temperature as you finish cooking the whole lot.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/03/beetroot-pancakes-with-nutella-sauce/