Heat oven to 350 degrees.
Boil quinoa, cinnamon and 1/4 cup water in a small saucepan.
Reduce heat to low; cook, uncovered, until water is absorbed, about 10 minutes. Let cool; discard the cinnamon.
In a large bowl, whisk flour, 1 Truvia packet, baking powder, baking soda and salt.
In a separate bowl, whisk quinoa, the buttermilk, milk and eggs.
Add the wet mix to dry ingredients and stir until batter forms.
Heat 1/2 tablespoon butter in a 8' cast-iron skillet over medium heat; cook 1/2 cup better until bubbles appear at edges of pancake, about 4 minutes. Add 1/4 cup blueberries and flip; cook 1-2 minutes.
Transfer skillet to oven; and bake until pancake is crisp on the outside, 3-4 minutes.
Repeat with remaining butter, butter and blueberries.
While the pancake is cooking, whisk the Mexican crema with 1 Truvia packet, lemon zest and juice in a bowl.
Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup.