Whole Wheat Blueberry Quinoa Pancakes

My camera is taking really weird long pictures. I have no idea what it's problem is but it is causing problems with me. I am trying to eat more whole grains. I know- totally against what all the world is doing with the Paleo and Whole30 movements but I've done a lot of thinking and pondering on this. I really think that we don't really eat a lot of whole grains- bread doesn't count. I found this recipe and I love it so much that I have already made it twice this week. It is filling, very filling, and tastes so amazing!

QUINOA PANCAKES WITH BLUEBERRY MAPLE SYRUP

QUINOA (makes 3 cups)
1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water
Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

BLUEBERRY MAPLE SYRUP
6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup
Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

QUINOA PANCAKES
2 eggs
2 ½ cups buttermilk
4 tablespoons butter
 2 ½ cups whole wheat flour
2 teaspoons organic sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)
blueberries, fresh

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. Add the fresh blueberries to the top on the poured batter. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.
GARNISH with toasted walnuts and Blueberry Maple Syrup.