The addition of mesquite flour and kañiwa (baby quinoa) grain give these unbelievably light and fluffy whole grain pancakes extra flavor and nutrition. Add real maple syrup, fruit, and pecans and you have a true power breakfast!
In a large mixing bowl, add all of the dry ingredients and whisk until blended together. Set aside.
In a small mixing bowl, beat the two eggs, then add the rest of the wet ingredients and whisk until fully incorporated.
Pour the wet mixture into the dry and stir until just incorporated (do not overmix).
Heat a skillet to medium heat, add oil or butter and pour the batter into medium rounds in the pan. Let cook until the edges look quite dry and bubbles appear throughout the pancake. Flip and cook until brown on each side.
Serve with butter, maple syrup, nuts and/or fruit.