In a medium bowl, stir together the oat flour, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, lemon zest and egg yolks (make sure to separate them from the whites!) until smooth and creamy.

Stir the wet mixture into the dry mixture, along with the cooked quinoa, just until moistened. Set aside.

Using an electric hand mixer, beat the 3 egg whites in a very large bowl on high speed until they form stiff peaks, this takes about 5-6 minutes.

Gently fold in half the whipped egg whites into the pancake mixture, until there are no white streaks left. Then, fold in the remaining half, along with the blueberries.

Let your batter rest for 5 minutes while your preheat your griddle to medium heat.

Drop the batter by ½ Cup measurements, lightly spreading out onto the griddle. Cook until the under-side is golden brown, the edges look cooked, and the top is no longer bubbling. You want to cook these low and slow, to make sure they cook through all the way. Flip and repeat until the opposite side is golden brown. Repeat with remaining batter.

Top with syrup or a squeeze of honey, and DEVOUR.