Popular Conditions & Diets
1 Tbsp
Beet Powder
1 cup
Frozen Strawberries
thawed
1 cup
Unbleached All-Purpose Flour
1 tsp
Baking Powder
1 Tbsp
Hemp Hearts
1 large
Egg
1/2 cup
Oat Milk
1 tsp
Vanilla Extract
1 Tbsp
Maple Syrup
1/8 tsp
Sea Salt
1 Tbsp
Coconut Oil
1
In a blender, combine strawberries, oat milk, egg, vanilla, hemp hearts, maple syrup, and beet powder. Blend until smooth and creamy.
2
In a mixing bowl, whisk together flour, baking powder, and salt.
3
Pour the wet mixture into the dry and stir gently until just combined — batter should be thick but pourable.
4
Heat a nonstick skillet over medium heat and lightly brush with coconut oil.
5
Pour about ¼ cup of batter per pancake. Cook until bubbles form on top and edges start to set, about 2–3 minutes. Flip and cook for another minute or so on the other side.
6
Serve warm with yogurt, sliced berries, or a drizzle of maple syrup.
Michelle is a Toronto based recipe developer and food stylist with a huge passion for baking, travelling and fashion. You can find her on instagram making short, cute cooking and baking videos. She is best known for being the sassy sidekick and culinary producer on Matty Matheson’s cooking shows It’s Suppertime and Just a Dash. When she is not in the kitchen she is running or doing arts and crafts.
