In a large saucepan combine 4 cups of water and 2 cups of quinoa. Bring to a boil. Lower the heat to a simmer, cover and cook until the quinoa is dry and fluffy about 15-20 minutes. Keep a close eye. Let cool. Scoop out 3 cups of cooked quinoa and refrigerate the rest for another meal.

Make flax eggs by whisking together 2 tablespoons of ground flax seed and 6 tablespoons of water. Place in refrigerator for 10 minutes or more to thicken.

Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk to combine.

In another bowl combine the milk, thickened flax eggs and vanilla.

Add the dry ingredients to the wet ingredients and stir until blended.

Fold in the cooked quinoa and no need to over mix. Let the batter rest in the refrigerator for 30 minutes to an hour.

Heat the vegan butter in a large non-stick frying pan or griddle over medium heat.

Ladle about 1/3 cup of the batter into the hot pan. When bubbles form in the batter, flip onto the other side until cooked through and lightly browned.

Continue with the remaining batter. Serve topped with berries and maple syrup. Sometimes I put a dollop of non-dairy yogurt on top!