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.
