Fluffy, moist, and higher in protein than average pancakes, these are made with whole grain flours. The tapioca flour/starch is key, ensuring that the pancakes remain light despite nutritional heft. Archer is so fond of these that I assemble large batches of a make-ahead mix. With the mix on hand, on any given morning I can make breakfast 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/130g of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.
12 Pancakes
- Combine the almond flour, tapioca flour/starch, oat flour, rice flour, baking powder, sugar, and salt in a large bowl and mix well.
- 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.
- 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.
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.
