When Harvard School of Public Health recently made over muffins, they suggested a combination of whole wheat, all-purpose flour, and almond flour.

I personally like to use brown rice flour with almond flour to make gluten-free stuff, but don't have a pancake recipe for this combo.

King Arthur flour has an amazing recipe for spelt flour pancakes. You could just make a large batch of the dry ingredients and keep it in a big jar as your own pancake mix.

Kristy,
I keep a gallon jar (left from pickles) and dump in 2 C. quick oats, 4 C. white wheat flour, 4 C. whole wheat flour and 4 C. unbleached white flour. Add 4 Tbsp. baking powder, 2 Tbsp. baking soda and 2 Tbsp. salt, roll and tumble jar to mix. Takes me about 5 minutes.
To make pancakes: mix 2 eggs, 2 Tbsp. olive oil or melted butter, and 2 C. buttermilk. Add about 2 C mix, bake on hot griddle. Makes 9-10 large pancakes.
I can even make pancakes on school mornings with this. Makes filling, fluffy pancakes.

I would think you can increase fiber by substituting all whole wheat flour (I like to use whole wheat pastry for some of white when I have it) or adding flax seed, wheat bran, oat bran, etc.

Hope that helps!

This recipe from King Arthur flour is really delicious and easy. I have stored it in my freezer for the past few months and make pancakes from it all the time: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe

I do something similar to Momof8, but on a smaller scale. Using my Fanny Farmer recipe, I combine just the dry ingredients (times 4 or whatever) only, and store in a container. Then when I make pancakes I use 1 cup of mix and add the wet ingredients: 1 egg, 3/4 cup milk, 1 T. oil. Instead of using all white flour, I use something like half white and half white whole wheat (from Trader Joes). But I'm sure you could use 100% whole wheat flour or whatever flour you prefer...

MOMOF8's mix sounds great! I bake gluten free pancakes and frequently use buckwheat flour. I wonder if you could sub in a cup or two of the white flour in the above recipe to up the protein/fiber content without changing the taste to much. Almond or hazelnut flour is also a yummy sub and would taste great. Another whole grain that isn't as common is teff flour, but it probably isn't as easy to sub out as buckwheat would be.

I think the above suggestions are great! If you really think about it, a pancake mix almost always require that you add eggs, water/milk and butter/oil for cooking. Your homemade pancake mix would really be whatever dry ingredients you'd need when making pancakes from scratch. Store the batch of dry ingredients in an airtight container and whip it out when you're gonna make pancakes. Adding, of course, the eggs and water/milk.

If you like coconut, I would suggest making pancakes with coconut flour. It's a little different than the pancakes that you are used to, but I find that I feel much better forgoing the grain-based flour that's in most pancakes. Here's a link to a recipe that I've been happy with: http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/

I use a variation on this recipe, but with spelt flour and I add about an extra tablespoon of sugar:

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/make-ahead-pancake-mix/

We have an all-local food pancake breakfast every year for a non-profit I'm involved with, and this is the recipe we use so we can make the mix about a week ahead of time. The resulting cakes are tasty!

I'll suggest using a combination of regular flour and corn meal. The corn meal adds a fantastic texture to otherwise dense and sleep-inducing pancakes!

I would just take your favorite from-scratch pancake recipe, multiply the dry ingredients by 4 or more, mix, and then store them in a glass container.

Suggestion: Search for a recipe for Harvest Nut Grain pancakes (think IHOP). When you find one you like, then mix up the dry ingredients. I double/triple the recipe, use powdered buttermilk, and then add stuff like cinnamon, wheat germ, corn meal, wheat bran, ground flax, ground oats rather than whole oats - you know, the whole pantry. Then I figure out the volume or weight of mix associated with one egg - for example, 2 cups of mix would normally require one egg. (Hint 1 - write the volume of mix for one egg on a piece of paper and store it in with the mix. Hint 2 - make notes on what you did and keep it someplace where you can actually find it when you go looking for it later. Ok, so maybe I have to learn things the hard way.)

When you are ready to make the pancakes, add the mix for one egg, or if using egg substitute a part of an egg (example: 2 T egg substitue = 1/2 egg), the egg/egg substitue, a splash of oil, and then enough water to make the right batter consistency (not too thick but not runny). I also add a splash of vanilla. The mix will thicken up with time so you may need to add additional water later.

The joy of cooking four grain flap jack is a staple in our house: http://www.thekitchn.com/-good-questions_4-164778

http://www.food.com/recipe/four-grain-flapjacks-266935
Sorry, here's the link the the four grain flapjack. The four grains are oats, whole wheat, cornmeal and regular flour.

Thanks so much everyone! These recipes all look fantastic and I'm looking forward to trying them out. --Kristy