In a small ramekin, mix together the flax with the almond milk and sit in the fridge to set up for an hour.
Once it reaches a gloopy egg like consistency, mix together the dry ingredients of the pancakes. Then add in all of the wet ingredients including the beets. If you're using food coloring, you can omit this until everything is incorporated, then add your food coloring and mix until it reaches your desired colour.
Preheat a large nonstick skillet over medium heat and add in a little coconut oil. Add 1/4 cup of batter in a circle and cook until golden brown on both sides.
Meanwhile, mix together the cream cheese, yogurt, lemon, maple and vanilla until well incorporated and transfer to a piping bag.
Stack the pancakes with a generous layer of the cream cheese yogurt and top with chocolate, pomegranate arils and maple syrup, if desired. Enjoy!
Since we are using oat four in this recipe, it tends to yield a thicker batter. For this reason, you won't get the same bubbling effect when heating to indicate that the pancake is ready to be flipped. So instead, look for browning around the outside corners of the pancakes to flip.If you don't have a piping bag on hand, one of my favourite hacks is to simply use a ziploc bag or sandwich bag instead. You can do this by adding the cream cheese filling to the inside of a sandwich bag and cutting the tip of one of the bottom corners to create a small opening. You can then treat it exactly as you would a piping bag by squeezing the bag until the filling comes out of the opening.