My graduate school years in the U.P. included an introduction to a lot of new-to-me foods, most of them of Finnish origin.  Pannukakku was one of my favorite Keewenaw breakfasts–warm, puffy, and custard-like, this baked pancake is a perfect way to start your day during the cold days of winter.  Traditional recipes call for a good amount of flour and sugar (up to a cup of each), so I worked on this version until I had the texture I wanted using coconut flour and arrowroot.  This is lightly sweetened with maple syrup, but you can omit that (or increase it, if you like it sweeter) and it will still work well.  Harrison dubbed this “Paleo-kakku,” which I thought was a great name.  With warmed berries on top, it makes an excellent weekend breakfast.


In the recipe you will note that I call for “light” canned coconut milk.  I have started having a few cans of this on hand for recipes that require a more pour-able liquid than is offered by full-fat coconut milk.  Essentially anything that needs to be whisked seems to come together better when I use the light version.  If you only have full-fat on hand it will still work well, you will just need to stir the liquids and solids together really well before you measure.  The “shake well” method suggested on the cans has never worked for me, so I always end up stirring it up.

Pannukakku (grain free)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1/4 cup butter or ghee
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/4 teaspoon salt
  • 1 cup light coconut milk (canned)
  • 8 eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons maple syrup (grade B is best for flavor)
  1. Preheat the oven to 400 degrees. Place the butter in a 9 by 13 inch baking pan and place it in the oven to let it melt.
  2. In a medium mixing bowl, stir together the coconut flour, arrowroot, and salt. Whisk in the coconut milk until there are no lumps of starch. Whisk in the eggs, vanilla, and maple syrup.
  3. Remove the hot pan from the oven and pour the batter onto the hot butter (pour slowly to avoid splatters of hot butter). Return the pan to the hot oven and bake for 15-20 minutes, or until the edges have puffed up and the center is set. Serve right away, topped with warmed berries, if desired.

Pannukakku (grain free)

The edges will fall a bit as it cools, and it is best served right out of the oven.  I find that I prefer to eat any leftovers cold, rather than reheated, as it tends to get a little rubbery in the reheating process.  However, leftovers are rare, so this isn’t a huge problem.  I think you will like this.

Pannukakku (grain free)

Thanks for reading,


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  1. Breakfast is my main mea,l Angela. This dish sounds delightful…always love to see something different.

    1. Not exactly impeccable typing…should have read “main meal, Angela” 🙂

      1. I figured it out! 🙂

    2. Tonight we had “breakfast for dinner,” which is a favorite thing–I love all things breakfast, too.

  2. […] Seasonal and Savory brings us this eggy, pancakey bit of goodness. […]

  3. Is there any way to make it without arrowroot flour? Curious b/c my family is on GAPS and still not back on arrowroot.

    1. Hi Heather: Yes, I have made it with just coconut flour (1/3 cup) and the texture isn’t quite the same but it is still really nice. The arrowroot makes the texture more similar to the original recipe but you can definitely skip it.

    2. Iced used almond flour, as well as a blend of almond flour and tapioca flour. Both are grey, but the almond flour alive makes it really dense. Still really good though!

      1. Glad you enjoyed the recipe!

  4. I am so happy I found this recipe! My great-grandmother was from Finland, and she owned a cafe in the UP. One of her recipes that has been passed down is similar to this, though in our family it was always called “krupsuua” (I don’t know why). But I’m so excited to have a paleo version! Thank you!!!

    1. Kate, I hope you like it! It was one of the things I really missed from my U.P. days and I think this is pretty close. That is so cool that your grandmother had a cafe there!

  5. I tried this this morning as a fast, weekday b’fast alternative to the same old eggs. I didn’t have much time, so I just put everything in the blender and pulsed it a few times (blending the eggs and the milk well before I put the flour’s in and pulsed), and then poured it straight into the pan heating in the oven.
    My 16-year-old came down and screamed ecstatically,”Are you making a Dutch Baby?!” That’s what our local pancake place calls them, and we haven’t had one in ages since going paleo.
    I added a few drops of liquid stevia, since we didn’t have any berries to put on top and, to make it a healthy weekday b’fast, I wouldn’t let them put syrup on it. We did add a squeeze of lemon, though.
    My whole family was beside themselves and said it tasted just like the one at the pancake place. Thank you, thank you, thank you!! Finally a breakfast treat that actually tastes like a treat and not something that just makes you wish you were eating the real thing.

    1. Thank you, Kristin! Your comment totally made my day. We love this too and it really does feel like a treat. I’m thrilled that you all liked the recipe!

  6. Hey, I’ve been looking for a pannukakku recipe thats primal for forer, so THANK YOU for this, will defs make it asap!

    1. Ben, I hope you enjoy! It’s a favorite around here.

  7. Hi there – WOW! This is amazing. I went gluten free about a year ago and have made Pannukakku with my original recipe using gf flour — and it wasn’t the same. I was going to take a crack at it with almond flour this morning and thought I would Google around and see if anyone else had done it. I made the recipe and only had to substitute the coconut milk — I used 1/4 cup heavy whipping cream and 3/4 cup 1% milk. It was fantastic – it tasted great and had the same texture as the original. Thanks so much — really. I can’t thank you enough.

    1. I am so happy it worked well for you! I have used whipping cream and it is so good that way–a little bit richer. Thanks for the comment, you totally made my day.

  8. this recipe….oh my word. so simple, crazy delicious, so cozy and just FANTASTIC. I topped mine with lemon juice and strawberry preserves and I was elated! thank you!!

    1. Breanna, you just convinced me that I need to make a batch this weekend–so glad you liked it!

  9. I was really excited about this, but mine turned out tasting super eggy, it tastes just like a frittata. I smothered it in berries too and could still predominantly taste egg. I know coconut flour requires a lot of egg and that this is a custard like food, but I think I may try it again with 6 eggs and see how it turns out.

    1. Ashley, traditionally they are pretty eggy–they are more eggy than, say, a Dutch baby pancake would be. If you want more of a pancake texture you could add in additional almond flour, but if you don’t want an egg flavor this is probably not the dish to make. I would try some of the pancake recipes that use almond and/or coconut flour, which tend to taste more like bread and less like eggs.

      1. Ok, thank you for the suggestions!

        1. No problem–I was trying to find a grain-free Dutch baby recipe for you, but they all look pretty eggy. I’ll see if I can work something up.

  10. A big thank you from a Finnish/Australian girl!! My mum used to make this and I was kicking myself that I never learnt how to make it. As a person who has sensitivities to many foods….this is perfect! Can’t wait to make it. Regards, deb

    1. Deb, I hope you like the recipe! It’s one of our favorites.

  11. This was simple to make and delicious – thank you for the recipe. Everyone in the family ate it and that is no small feat in a family of eight!

    1. So happy you all liked it!

  12. Hi what is the recipe for the sauce / compote you have in the photo? Thanks 🙂

    1. Hi Roxy: It’s just some frozen blueberries that I thawed and mixed with fresh cranberries and a little maple syrup. Sweet/tart and it’s great with this.

  13. This is fabulous! I decided to embrace the coconut and use coconut oil instead of butter or ghee in the pan. My very picky, definitely not paleo husband, really enjoys this recipe! I served with fresh berries and maple sweetened coconut cream.

    1. I’m so glad you liked the recipe!

  14. Can you make this recipe with coconut oil and still have it just as good?

    I have made it normally with the butter however I’d like to try it without dairy! (Besides the eggs)

    1. Charlotte, apologies for the late reply–yes, that would absolutely work!

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