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Note: this recipe makes a small batter that blends much better in a narrow jug like a NutriBullet. For a high-speed blender with a large jug like Vitamix, I recommend doubling the recipe so the batter volume is bigger and easy to blend.
Place the uncooked quinoa in a bowl and soak overnight or at least 1 hour at room temperature. The longer you soak quinoa, the easier it gets to blend and the easier you can digest it.
Drain over a sieve and rinse the quinoa under cold tap water. Transfer the drained quinoa to the jug of a blender.
Add all the remaining ingredients to the blender, except the baking powder.
Blend on high speed, stopping and scraping down the sides of the bowl if needed, until it forms a smooth, thick, slightly grainy pancake batter. You should not see any piece of quinoa. It should be ground. It's normal if the batter looks gritty.
Transfer the batter to a mixing bowl and stir in baking powder.
Warm a pancake skillet over medium heat, grease the surface with cooking spray, then pour 3 tablespoons of batter per pancake.
Cook 2-3 minutes on one side, or until light bubbles form on top and it gets easy to flip.
Flip and cook the pancake for another 1-2 minutes until cooked in the center, fluffy, and soft.
Serve as a stack with fruits and maple syrup.