Prepare Quinoa:

1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water

Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

 

Prepare Syrup:

6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup

Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

 

Pancakes:

2 eggs
2 ½ cups buttermilk
4 tablespoons shortening
2 ½ cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.

Garnish with toasted walnuts and Blueberry Maple Syrup.