You know that breakfast you have when you travel to a long time family home…a home that was built by family members from generations back, and you just know it’s gonna be a food memory that stays warm and fuzzy for a very long time?! Well, these pancakes are that for our family!
My husband’s dad grew up in a small town in central Utah called Annabella…to this day it still only has one paved road in it, which runs right in front of the home there. The home is small, warm and thick with generations of family memories. When my husband was a child they would travel there often and enjoy all the adventures a small town had to offer…which were in abundance!! Once we had our own young family, we found ourselves down there with his folks on weekend adventures. His mom, Patsy (who I’ve posted about before here) always made sure we had a yummy breakfast to start the day. Along with the pancakes, she’d always have warmed syrup, plenty of butter, some hash browns, bacon and/or sausage, an array of fresh juices…the pancakes just magically kept coming as we’d all eat them by the platefuls before we’d head out on the days adventures.
We’d not had any form of pancakes in years since the tummies and colons in our home needed the dietary changes needed to be healthy. So, we made due and simply relived the memories of Annabella pancakes in conversation and yummy food memories.
After working on the original recipe and making some obvious and subtle changes, we have the Paleo version of those Annabella breakfast pancakes once again…and they’re good! So, sooooooooo good that the warm memories are nearly flush on our faces again and we almost feel like we’re back at the family home in Annabella, all crammed into the small kitchen bar with Patsy at the griddle making all of our breakfast dreams come true again. These are best served with our yummy paleo buttermilk syrup, so please head on over and check that recipe out here!
We hope you find these just as warm and inviting for your family as they are truly a family treasure for my husband that he can once again enjoy!
Annabella buttermilk pancakes
warm & fuzzy paleo cassava flour pancakes
- 1 c + 2T Otto’s cassava flour
- 2 T coconut sugar
- 1½ t baking powder
- ¼ t baking soda
- ½ t Redmond Real Salt
- 1 c full fat coconut milk buttermilk*
- ½ c almond milk
- 2 large eggs, room temp
- 2 T grass fed butter, melted + additional for your griddle if needed (or fat of choice)
- blueberries, nuts, bananas for pancakes and toppings all optional
- In a medium bowl, whisk together all the dry ingredients.
- In a smaller bowl, whisk together all the wet ingredients until eggs are completely combined and melted butter is incorporated.
- Pour wet ingredients into the dry ingredients and whisk together until smooth and you have a nice batter. If you like your pancakes a bit thicker, you can add more cassava flour a tablespoon at a time.
- Pre-heat griddle and melt more butter (or fat of choice) until hot…drop batter by heaping tablespoon onto surface and allow to spread, we like ours between 3-4″ but if you’ve added additional cassava flour the batter probably won’t spread as much, so you may need more than a tablespoon of batter to get the desired size you like. Just keep in mind, make sure you have a spatula large enough to flip whatever size you end up with.
- If you’re going to add fruit or nuts, sprinkle some on the top of the batter before you flip it over.
- Once you see plenty of bubbles and you can check the underside of the pancake and see that they’re golden brown, flip those babies over and brown the other side and cook until browned as well. Repeat with remaining batter.
- Serve warm topped with butter, more fruit and nuts and plenty of real maple syrup! *to make coconut butter milk, add 1 T apple cider vinegar to 1 c of coconut milk, let it set for 5 minutes and you’re good to go.