If using flax egg combine 2 tablespoons ground flax seeds and 6 tablespoons of water. Stir well and set aside.
Coat a griddle or skillet with cooking spray and heat to medium low or 350 to 375 degrees (for griddle).
Sift together flour blend, baking powder, baking soda, cinnamon, ginger and sea salt. (Note: I like to sift my flours together; you can skip this step if you like.)
In a separate bowl combine almond milk, pumpkin puree, lemon juice, eggs or flax eggs, sweetener, melted coconut oil and vanilla extract.
Combine wet ingredients with the sifted flour and stir until combined. Add quinoa and mix well. Add more milk one tablespoon at a time if a thinner pancake is desired.
Drop batter onto griddle using ¼ cup measure. Cook until the bottom is golden brown and the air bubbles start to pop. Flip and cook 3 to 5 minutes longer