Quinoa Cakes

Our mornings start pretty early, usually with a workout.  These "pancakes" are a quick and easy way to get a little nutrition pre-workout. I make a big (double/triple below) batch every couple weeks, keep some in the fridge and the rest stacked with wax paper in the freezer. I got the basis for this recipe from Everyday Foods.
*1 c. cooked quinoa or brown rice
*3/4 c. flour (I use a 6-grain blend or whole wheat)
*2 tsp. baking soda
*1/2 tsp. coarse salt
*1 large egg, plus 1 large egg white
*1 TBSP. unsalted butter, melted, plus more for pan if needed
*1/4 c. almond (or low-fat) milk
*2 TBSP. pure maple syrup
*1 tsp. cinnamon
*Fresh blueberries or fruit/preserves

In a medium bowl, whisk together quinoa, flour, baking soda and salt.  In another medium bowl, whisk together egg and egg white, butter, milk, syrup and cinnamon until smooth.  Add wet ingredients to dry ingredients and mix well.  Add blueberries if desired.  Lightly coat a large skillet or griddle with butter and heat to medium/medium-high heat.  Drop batter by tablespoons onto griddle and cook until bubbles form on surface.  Flip and cook until golden brown on the underside.  Wipe griddle and repeat cooking process.  Serve plain for on-the-go or topped with fruit.  If freezing cakes, just pop frozen into the toaster to heat.  Makes about 10.