In a large mixing bowl, whisk together the eggs, extra virgin olive oil, melted coconut oil, raw honey, and pure vanilla extract until well combined.
In another bowl, mix together the flour, baking powder, baking soda, salt, ground flax seeds, wheat germ, and oat bran. Stir until evenly distributed.
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix gently until just combined; it's okay to have a few lumps.
Gently fold in the cooked quinoa until evenly distributed throughout the batter.
Preheat your griddle or skillet over medium heat. Sprinkle a drop of water to check readiness; it should sizzle.
Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden brown.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.
