Bring quinoa, apple, cinnamon and water to a boil, then reduce heat and simmer 15 minutes with the cover on.  Remove the lid and simmer 5 minutes more until all water is evaporated.

Let quiona cool ideally overnight in the fridge.  Add 1 egg and stir well. Heat frying pan over medium high heat.  Add half the oil.  Once hot spoon large tablespoons of quinoa into pan and flatter with back of spoon.  Let cook 1-2 minutes until bottom is firm and golden.  Flip over and cook one more minute. Remove from pan and cook the rest of the mix.

Makes about 12 small pancakes, I found that they stayed together better when they were smaller.  If you refrigerated them after shaping they might work in a larger size, but I don't usually have the patience. You can make these on Monday and eat them over the week, the reheat very well.