Quinoa Johnny Cakes with Blueberry Syrup

We were in Scottsdale AZ recently and visited a great restaurant called True Food Kitchen. If you ever find yourself in Scottsdale you have-to-go-there! Somehow Dr. Weil has something to do with the creation of it. Anyway, they serve fresh, local, seasonal, organic, sustainable, etc etc dishes and they do it awesomely. This last visit we had Quinoa Johnny Cakes for breakfast. They were so good. I haven't been able to find a recipe for the ones True Foods served, but here's a recipe that might be close if you used a whole wheat version of pancake mix: Quinoa Johnny Cakes with Blueberry Syrup 1/2 cup cooked quinoa 1 pint fresh blueberries 1 1/2 cups sugar-free maple syrup 2 cups prepared pancake batter (can be made from scratch or a mix) Add cooked quinoa to pancake batter and mix thoroughly. To make syrup, simply combine syrup with blueberries over a low heat until the blueberries begin to pop. Cook Johnny cakes on a seasoned griddle or non-stick pan. If you like the edges crisp, cook the cakes in melted butter. Serve with blueberry syrup and dust with confectionary sugar. Serves 6 to 8.