Combine the flour, and baking powder in a medium bowl. Stir in the eggs, salt, almond milk and agave, then fold in the cooked quinoa.
Ladle onto a nonstick griddle and cook until puffed and first side is brown; flip pancakes and cook on the other side for about 1-2 minutes. Serve with maple syrup.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/04/whole-wheat-quinoa-pancakes/