Fluffy Whole Grain Flour Pancakes

Ingredients (10)

  • 3 tablespoons almond flour
  • 2 tablespoons tapioca flour/starch
  • 1/3 cup plus 1 tablespoon oat flour
  • 1/4 cup plus 1 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, plus more butter or oil for the pan
  • 3/4 cup plus 2 tablespoons whole milk
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Nutritional Information
  • Calories80
  • Fat4.2g
  • Saturated fat1.82g
  • Trans fat0.08g
  • Carbs8.49g
  • Fiber0.6g
  • Sugar1.73g
  • Protein2.3g
  • Cholesterol22.36mg
  • Sodium83.78mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Fluffy Whole Grain Flour Pancakes

These pancakes, from Tartine All Day: Modern Recipes for the Home Cook, are made with a mixture of whole grain flours so they’re much higher in protein, but they’re still fluffy, moist, and very adaptable. Mix in your favorite berries (or chocolate chips), and serve with all the usual pancake toppings and accompaniments. The tapioca flour/starch is a key ingredient, as it ensures the pancakes remain light in spite of their nutritional heft.

Make-ahead: You can assemble a quadruple batch of the whole grain flour mixture (the first 7 ingredients listed) and store in an airtight container at room temperature for up to 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the dry mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.

Looking for more breakfast ideas? Get our (vegan) Chocolate Banana Crunch Muffins recipe, or our Tropical Spelt Granola recipe.

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.

Photography credit: Paige Green © 201

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Tartine All Day

Modern Recipes for the Home Cook

by Elisabeth Prueitt

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Tips for Eggs


  1. 1Combine the almond flour, tapioca flour/starch, oat flour, brown rice flour, baking powder, sugar, and salt in a large bowl and mix well.
  2. 2In a small bowl, stir the egg, melted butter or olive oil, and whole milk together, then add to the flour mixture, and mix with as few stirs as you need to get it all combined.
  3. 3Melt the additional butter or olive oil in a large pan over medium heat. Spoon 4-inch rounds of 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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