In a medium bowl whisk together quinoa flour, almond flour, cooked quinoa, sweetener, baking powder and sea salt. In a large bowl whisk together egg, milk and vanilla. Add flour blend and stir until well combined.
Heat a non-stick griddle to medium heat and spray with organic canola oil. Using a ¼ cup measure, add pancakes. Cook for 3 to 4 minutes, until golden brown and flip. Cook for 4 more minutes. Serve warm.