• In a small saucepan over high heat bring 2 cups of water and 1/2 teaspoon of salt to a boil. When the water is boiling add the rinsed quinoa in, cover, lower the heat to medium low and let it simmer for about 20 minutes or until all of the water is absorbed. Let the quinoa cool to room temperature.
• In a large bowl whisk together the flours, sugar, baking powder, salt, and cinnamon. In a glass measuring cup whisk together the milk, egg, vanilla and almond extracts. Pour the wet ingredients into the dry and stir together just until combined.
• Stir in the cooled quinoa and diced strawberries being careful not to over mix the batter. Cover the pancake batter and refrigerate for at least 30 minutes to an hour.
• Once the batter has rested, heat a griddle and spray it with cooking spray. Scoop about 1/4 cup of the batter onto the prepared griddle and let it cook until bubbles form in the batter. Flip the pancakes and cook on the other side until lightly browned. Continue with the remaining batter then serve the pancakes warm topped with the strawberry sauce.

Strawberry Sauce

• In a medium sized saucepan combine the strawberries, vanilla, and maple syrup. Bring the mixture to a boil then reduce the heat to medium low and let the sauce simmer for 8-10 minutes stirring occasionally. Once the sauce has thickened, remove from the heat and serve it on top of the pancakes.