In a stand mixer, add the milk, eggs and honey and mix until well-combined.
Add the flour, cooked quinoa, baking powder, pecans, vanilla extract and salt.
Fold into the wet mixture with a spatula until combined.
Add 1/3 cup of the batter at a time onto a nonstick griddle.
Cook until puffed and you start to see bubbles forming on the surface of the pancake.
Flip and cook on the other side for about 1-2 minutes.
Serve immediately or let cool and freeze for later.