In a large mixing bowl, whisk together the quinoa flour, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well mixed.
In another bowl, combine the slightly beaten eggs, coconut oil, honey, and kefir. Whisk until the mixture is smooth and homogenous.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Gently fold in the fresh blueberries and diced walnuts (if using) into the batter, ensuring they are evenly distributed.
Preheat your non-stick skillet or griddle over medium heat. You can test if it's ready by sprinkling a few drops of water on the surface; they should sizzle and evaporate.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter.
Serve your pancakes warm, topped with extra blueberries, sliced bananas, or a drizzle of maple syrup. Enjoy every fluffy bite!
