Preheat a griddle or large nonstick skillet over medium-high heat for 2–3 minutes until a drop of water sizzles immediately. You want even, consistent heat across the cooking surface.

In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons quinoa flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon. Make sure there are no lumps of baking powder visible. Checkpoint: Your dry mixture should be well combined and uniform in color.

In a separate medium bowl, whisk together 1 cup unsweetened almond milk, 1 large egg, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth and emulsified, about 30 seconds. Checkpoint: The mixture should be homogenous with no streaks of oil.

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just barely combined, about 15–20 seconds. Stop as soon as you see no dry flour streaks—lumps in the batter are normal and desired for fluffy pancakes. Do not overmix.

Gently fold in 1/2 cup cooled cooked quinoa and 1 cup fresh blueberries with 5–8 folding motions, being careful not to crush the berries or deflate the batter. Checkpoint: Quinoa and blueberries are distributed throughout, and batter looks thick and chunky.

Lightly butter or coat the hot griddle with cooking spray. You should see the butter start to foam or the spray to shimmer. Let it heat for 10 seconds.

Using a 1/4-cup measuring cup, pour batter onto the griddle in 3–4 separate pancakes, spacing them at least 3 inches apart so they don't touch. Let them sit without moving for 2–3 minutes. The edges should look dry and set, and small bubbles should appear on the top surface. Checkpoint: The bottom should be golden brown when you peek underneath with a spatula (lift edge gently).

Flip each pancake carefully using a wide spatula, keeping them intact. Cook the second side for 1–2 minutes until it's also golden brown and the pancake springs back slightly when pressed gently. Checkpoint: The pancake should feel firm and not jiggly in the center.

Transfer the cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter. Repeat steps 6–8 with remaining batter, approximately 8–12 more pancakes depending on size.

Serve the stack of pancakes immediately on warm plates. Top with 2 tablespoons pure maple syrup per serving, a dollop of Greek yogurt (about 2 tablespoons), and a light dusting of powdered sugar. Serve right away while warm.