Plan ahead and have the beetroot puree ready. Melt 3 tablespoon butter

In a large mixing bowl, combine flour, sugar, baking powder, salt, protein powder, and cinnamon (if using).

In another bowl or large glass measuring cup, add pureed beets, milk, eggs, melted butter and vanilla. Using a whisk or a fork, combine the wet ingredients.

Add the wet ingredients to the mixing bowl that has the dry ingredients until combined well.

Heat your skillet or griddle on medium high heat, put the heart shaped mold on it and add a pat of butter to it.

Whisk the pancake batter one more time and add about ¼-cup batter for each pancake into the heart shaped mold on the hot skillet or griddle. You might have to press down on the mold as you do this so that the batter does not escape from the mold

Using a ¼ cup measure helps to make all the pancakes the same size. Cook the pancake till tiny bubbles appear on the surface, at which point flip the pancake, add butter around the edges and cook for another minute.

This batter will make about 15-20 pancakes (¼ cup measure size).

Enjoy with maple syrup, butter and chocolate shavings.