Break the eggs into the stainless-steel bowl of an electric mixer fitted with a whipping attachment. Mix on low speed until blended. Add the quinoa, flour, buttermilk, applesauce, honey, vanilla, baking powder, and salt. Continue mixing on low speed until blended. Transfer to a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Spray a heated griddle or grill with pan spray. Using a #10 ivory disher, place 3 scoops of quinoa batter on the grill. Use the back of the scoop to round out a 6" (15 cm) pancake. Grill on both sides until golden-brown and just cooked through. Place three 1 oz (28 g) orange slices on the grill. Caramelize on one side. Do not over cook. Shingle the pancakes on a warmed serving plate. Shingle the oranges on top of the pancakes. Sprinkle 1 oz (28 g) of pineapple and 1⁄2 oz (14 g) each of walnuts and coconut over the top of the pancakes. Place a 2 oz (57 g) container of syrup on the plate next to the pancakes.