Pour water into a large mixing bowl. Add pancake mix, wheat flour and cinnamon. Mix well until batter is smooth. Fold in red quinoa, apricots and chopped mint. Spray a 350°F griddle with vegetable oil pan spray. Ladle ¼ cup of batter onto griddle for each pancake. Grill for 1 to 2 minutes on each
Red Quinoa: In a medium pot, bring ¾ cup water to a boil. Add 1/3 cup quinoa and stir. Return to a boil. Reduce heat, cover and simmer for 10 minutes or until tender and the liquid is absorbed. Let sit for 5 minutes and fluff with a fork. Cool quickly under refrigeration. Keep refrigerated until ready to use.