Step 1

In a medium bowl, whisk together cooked and cooled quinoa, flour, baking powder, and salt.

Step 2

In another medium bowl, whisk together egg, lemon juice and zest, milk, honey, vanilla (or almond extract) and olive oil until smooth.

Step 3

Add wet ingredients to dry ingredients and whisk to combine, then gently fold in blueberries. If batter is way too thick, add a splash of milk.

Step 4

Lightly coat a large nonstick skillet or griddle with olive oil and place over medium heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to medium low after the second round to prevent burning.

Step 5

Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey, nut butter and/or maple syrup.