1 cup red quinoa (though you could use any color)
1 cup flour
2 tablespoons light brown sugar or cane sugar
1 tablespoon plus 3/4 teaspoon baking powder
pinch of salt
3/4 teaspoon ground cinnamon
1 cup milk (I usually use 2%)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon olive oil
1 cup blueberries
greek yogurt and maple syrup for serving
Bring a medium saucepan to boil with 2 cups of water and a pinch or two of salt. Once boiling add the quinoa and stir. Cover and simmer for about 20 minutes or until all the water has evaporated and the quinoa is fluffy. Set aside to cool. Combine the flour, sugar, baking powder, salt and cinnamon in a bowl. Whisk to combine. In another bowl combine the milk, eggs, vanilla extract and oil. Stir to combine all ingredients. Add the dry ingredients to the wet ingredients just until combined. Add the quinoa and gently mixed. Set aside for about an hour.
Brush the cooking surface with oil. Once hot add the batter in about 1/3 cup increments. Add the blueberries and press them in gently. When bubbles form and lightly browned, flip and cook until lightly browned. Serve with yogurt and maple syrup.