Finder’s Keepers Pancakes


These pancakes will not last very long in your house. In fact, the joke in my house is if these get left out after breakfast, then whoever finds them keeps them. And by keeps I mean eats.

I’ve been a little selfish lately. I have made these well over 5 times and still haven’t had the decency to share them with you. I’m sorry. Still friends?

Come Over For Brunch

I’ll cook the pancakes to make up for it. My oldest, who’s got a reputation for wanting brand name store bought food whenever possible, eats these. Over the weekend he had 4. Then he asked for more. I had to hold him back because his brother and sister hadn’t had any yet! My husband looked at them and said, “Can we eat these?” Meaning, they looked too much like real pancakes for them to possibly be healthy.😂

My oldest made his own batch all by himself!
My oldest made his own batch all by himself!

These are the real deal. I usually make them and try to save left overs in the freezer, if I’m quick enough! We are firm believers in real food in our house. So my kids enjoy real pure maple syrup on their pancakes. It’s heavenly. You don’t need much for that sweet stuff to soak into the pancakes and melt in your mouth.

They don’t always work together so well, but this was a really good day.
Finder’s Keepers Pancakes

Prep Time: 7 minutes

Cook Time: 13 minutes

Yield: 10-12 pancakes

Serving Size: 2-3 pancakes

Calories per serving: 404.3

Fat per serving: 21.2 g

Saturated fat per serving: 3.818 g

Carbs per serving: 44.6 g

Protein per serving: 12.3 g

Fiber per serving: 5.137 g

Sugar per serving: 8.546 g

Sodium per serving: 367.9 mg

Finder’s Keepers Pancakes


  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1 T baking powder
  • 3 T coconut sugar
  • 2 eggs
  • 1 to 1 1/2 cup unsweetened vanilla almond milk (depending on if you want thick pancakes or flapjack style)
  • 2 tsp vanilla extract
  • 1 T butter, softened


  1. Using a medium or large mixing bowl, add in your softened butter, eggs and coconut sugar.
  2. Mix together, then add in the almond flour, baking powder and brown rice flour.
  3. Stir until thick. Pour in the almond milk and vanilla.
  4. Mix together until smooth, being careful not to over mix.
  5. Heat your griddle or pancake pan to medium heat. Spray with coconut oil.
  6. Using a 1/5 measuring cup as a ladle, pour batter onto the pan. I make 4 pancakes at a time so they have enough room between each other.
  7. Cook for 30-60 seconds, or until bubbles form towards the middle of the pancake.
  8. Flip and cook another 30-60 seconds. Immediately remove from heat and start your next batch.
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  • These are not paleo because of the brown rice flour. I know they aren’t listed as paleo, but I just like to be extra clear.😄

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