In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
In a medium bowl, mix almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flaxegg, and almond extract.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix the batter. A few lumps are fine.
Heat a non-stick griddle to medium-high heat. Once hot, drop ⅓ cup of batter and allow to cook until the bubbles pop. Flip and cook for an additional 3-4 minutes. Continue making pancakes until the batter is gone.
Serve warm, topped with vegan butter (if not oil-free), maple syrup, and fresh fruit.