Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa.
In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrients per 2 pancakes: 222 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 538 mg sodium, 32 g carbohydrate (10 g sugars, 3 g fibre), 6 g protein.