Add oats, quinoa flakes, baking powder and salt into a blender. Pulse a few times until it resembles a flour.
Add banana, egg, almond milk and vanilla, and blend until smooth.
Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
Serve pancakes and drizzle maple syrup if desired.
How to store: Store leftover quinoa banana pancakes in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. They can be reheated in the microwave or toaster oven, warmed on the stovetop in a skillet, or baked in the oven at 350ºF for 10 minutes. If you’re using the oven method, set the pancakes on a sheet pan and cover it with foil to keep them from drying out.