1. Blend everything in food processor until smooth. 2. Add a little more milk if needed to loosen or a little more quinoa or coconut if too runny. 3. Add a little coconut oil or ghee to a non stick pan on med-high heat and pour in batter, shaking pan to spread or using a spoon or spatula. 4. Flip when golden and bubbling. Makes approx 8-10 pancakes. 5. Top with fresh almond butter, @scoopwholefoods organic vegan coconut yoghurt, homemade strawberry chia jam, maple syrup, activated pecans and fresh berries.