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Any Day Pancakes

Elisabeth Prueitt | October 2, 2019

Fluffy, moist, and higher in protein than average pancakes, these tasty breakfast cakes are made with whole grain flours.

 

The tapioca flour/starch in this recipe is key, ensuring that the pancakes remain light despite nutritional heft. These pancakes are perfect for assembling large batches of a make-ahead mix. With the mix on hand, on any given morning breakfast can be ready in just a few minutes.

 

For the make-ahead mix, assemble a quadruple batch of the dry ingredients and store in an airtight jar at room temperature for up 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.

Level
Beginner
Prep Time
5 minutes
Cook Time
20 minutes
Serves
12
Cook it With Our
a person makes pancakes in a lodge cast iron skillet.

Ingredients

  • 3 tablespoons almond flour
  • 2 tablespoons tapioca flour/starch
  • 1/3 cup plus 1 tablespoon oat flour
  • 1/4 cup plus 1 heaping tablespoon brown rice flour
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted, or olive oil
  • 3/4 cup plus 2 tablespoons whole milk
  • Unsalted butter, for the pan

Directions

  1. Combine the almond flour, tapioca flour/starch, oat flour, rice flour, baking powder, sugar, and salt in a large bowl and mix well.
  2. Stir the egg, butter or olive oil, and milk together in a small bowl, add to the flour mixture, and mix with as few stirs as you need to get it all combined.
  3. Melt the butter in a large pan over medium heat. Spoon the batter into the pan, cooking a single pancake first to check if the pan is the correct temperature. Cook until the underside of the pancake is golden brown and air bubbles appear on top, about 1 minute. Flip and cook the second side until done. Repeat with the rest of the batter and serve immediately.
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Contributed By: Elisabeth Prueitt

Elisabeth is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream. She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef Award winner and repeat nominee and the founder of the Conductive Education Center of San Francisco.

 

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