Place flours, baking powder, beetroot, egg, milk and honey in a blender or food processor and blitz until smooth.
Heat a non stick frying pan over medium-high. Add a tablespoon full of batter into the hot pan, sprinkle a teaspoonful of diced strawberries onto batter, then drizzle a bit more batter over the top of berries to enclose them.
When the batter looks dry and bubbles have formed on the surface, carefully flip over to cook the other side. Repeat with remaining batter and berries. You should be able to make approximately 9 pancakes.
Divide the pancakes evenly between 3 plates and dollop with a tablespoon of yoghurt to serve.
332 calories per serve
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