Hayl's Kitchen

1 In a large bowl, combine and uniformly mix quinoa, flour, flax, chia, baking powder and cinnamon.
2 In a medium bowl, whisk together egg, sparkling water/milk, vanilla and sweetener.
3 Add wet ingredients into dry, and stir gently to combine.
4 In a small bowl, beat egg whites using an hand mixer until stiff peaks form, about 1-2 minutes.
5 Fold egg white into the batter.
6 Heat a large nonstick skillet on medium-low and scoop out ¼ cup mixture on it (2-3 pancakes on one skillet at a time).
7 Cook for about 2 minutes until bubbles appear all over the pancake, and top is mostly dry.
8 Flip carefully and cook other side for another 2 minutes.
9 Remove from pan and repeat with remaining batter.
10 Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
11 Top with blueberries and sliced almonds and serve!