Combine pancake batter, quinoa, blueberries and orange zest.
Melt butter in skillet 2 teaspoons at a time. Pour pancake batter onto skillet 1/4-1/2 cup at a time and cook, in batches, until lightly browned and bubbly. Flip pancakes over and cook on remaining side until cooked through. Serve with maple syrup and additional blueberries if desired. Makes about a dozen pancakes.