2 teaspoons coconut oil (or grapeseed oil)
1 whole egg
2 egg whites
1/2 cup cooked quinoa (prepared in water, not broth)
1 packet stevia, optional
Melt coconut oil in a small skillet over medium-high heat. (I prefer a well-seasoned cast iron skillet, but a safe/green non-stick would work, as well.)
Beat egg and egg whites together well. Stir in quinoa and stevia, if using. Pour mixture into oiled pan.
Immediately cover pan with a tight fitting lid. Cook for 1 minute. When you check, the bottom should be just golden brown and the top should look almost completely set.
Flip pancake and cook on second side for one additional minute. Serve immediately.