1
Combine flour, quinoa flakes, coconut, brown sugar, baking powder and cinnamon in a medium bowl. Whisk to work out all of the clumps.
2
In a separate bowl, whisk together the milk, oil, vanilla and eggs until well combined.
3
Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the coconut (and quinoa flakes, if using), but should not have lumps.
4
Heat a well oiled pan or griddle over medium heat. Add batter in 1/4 cup scoops and cook until bubbles just begin to form around the edges. (Unlike most pancake batters, this will not bubble vigorously—you’re looking for just a couple of bubbles.) Flip and cook for another two minutes, until golden brown and cooked through. Serve immediately, with a drizzle of honey or warmed maple syrup.