1tablespoonunsalted butter, melted, plus more for skillet
1/4cuplow fat milk
2tablespoonspure maple syrup
2tablespoonsground flax seed, opt.
In medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium heat. Drop by 1/4 cupfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Repeat with remaining batter.
Serve with maple syrup and fresh fruit.
I like to make a double batch and freeze some pancakes. Freeze pancakes between sheets of waxed paper in zip-top bags, up to 1 month. Reheat in toaster.