Place the milk in a small bowl and pour in the lemon juice. Stir once and allow to sit for 5 minutes.
Place the flour, sugar, baking powder, baking soda, and salt in a bowl and mix together.
Place the eggs in a mixing bowl and beat with a wire whisk. Add the coconut oil, dry ingredients, and milk to the eggs and mix until combined.
Add the quinoa to the batter and mix until combined-do not overmix.
Heat a griddle to medium-medium/high and grease with coconut oil.
Pour the batter onto the hot griddle(about ¼ C. per pancake) and allow to cook for a minute or so, or until the top of the pancake has bubbled up and the sides are cooked. Flip the pancake over and finish cooking on the other side for another 30 seconds.
Serve with your favorite syrup.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/20/red-quinoa-pancakes/