In a large bowl, whisk together wet ingredients (eggs, oil, milk, syrup).
On top of wet ingredients, add flour, baking powder, salt, cinnamon, and nutmeg. Gently mix dry ingredients together before stirring into wet ingredients.
Stir in cooked quinoa.
Fold in chopped apples.
Heat nonstick skillet or griddle over medium heat. Pour batter by approximately 1/4 cup portions onto hot skillet. Cook for 4 minutes, flip, and cook for 3-4 more minutes or until golden brown and cooked through.
Serve with cinnamon apple compote, cinnamon sugar, or maple syrup.
Notes
I used a combination of apples: Honeycrisp and Gala. Other varieties that would work well are firm apples such as Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland.
To Store: Apple quinoa pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To Freeze: Freeze pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
To Reheat: Microwave apple quinoa pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating these quinoa pancakes from frozen, simply add a few more minutes to the cooking time.