Danish Aebleskivers aka Pancakes are Christmas specialty. This is a great holiday dessert. They are crispy on the outside and airy in the inside.
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Aebleskiver/ ebleskiver literally means 'apple slices' in Danish. But it is not a requirement to have apples in the pancakes. These are very popular in Denmark during Christmas time and are traditionally served as dessert.
The Danish pancake balls are made in a special Aebleskiver pan. They are crispy on the outside, fluffy and airy in the inside. And they taste like a mix of donuts and pancakes.
Batter used to make these vegan aebliskivers is almost like pancake batter. Traditionally apple slices or applesauce are added to the filling. But kids love chocolate, so I added chocolate chips to the pancakes. So once cooked, the chocolate melts and oozes out when cut into it.
This is my vegan version of æbleskiver recipe. They turn out soft and fluffy even without the eggs. The recipe comes together in no time and is perfect to make for breakfast as well.
In India, aebleskiver pan is used to make appam/ paniyaram. My favorite Indian recipes to make in the pan are whole wheat kuzhi paniyaram or these mixed vegetable paniyaram or ragi ponganalu.
Why I love this recipe
- easy to make
- kids love it
- can jazzed up with any mix ups
- 100% plant based and vegan
- perfect for breakfast or dessert
Ingredients
To make these vegan Danish aebleskivers, here is what you need:
- flour - all purpose or whole wheat or whole wheat pastry or a combination of these
- baking powder
- sugar and salt
- non-dairy milk - I love almond, oat or soy milk here
- oil - canola or coconut oil
- egg replacer - ground flaxseed meal would work beautifully
Instructions
In a medium mixing bowl, combine flour, baking powder, salt and sugar. Whisk well.
In a measuring cup, stir together almond milk, oil and egg replacer mixture.
Stir in the wet ingredients into the dry ingredients and mix until just combined.
Heat the aebleskiver pan on medium-high heat. Lightly grease the pan with cooking spray.
Pour about 1 tablespoon batter into each of the cavity and quickly place 2~3 chocolate chips in the center of the batter. Use a spoon or knife to gently push the chocolate chips into the batter.
Cover and cook for 2~3 minutes or until golden on the bottom. Gently flip the aebleskivers using chopsticks or a butter knife and cook the other side for another 2~3 minutes or until golden.
Remove from the pan and keep them warm until ready to serve. Repeat with the remaining batter. Serve these Danish Aebleskivers warm with maple syrup and fruit.
Tips
- Substitute all or part of the all purpose flour with whole-wheat or ww pastry flour.
- If not vegan, use 2 large eggs instead of egg replacer.
- If you don't have a aebleskiver pan, then here's an easy trick of using mini cupcake pan by Pankobunny on Youtube.
- Fillings can be customized to your family's likes. Here are some ideas:
- Nutella
- diced apples
- apple sauce
- dulce de leche
- get as creative as you can get
- Leftover pancakes can be stored in the freezer for up to 2 months. Make sure to cool them completely before placing them in a freezer safe bag. To reheat, microwave for about 2~3 minutes.
More delicious international recipes to try
- Bavarian dumplings
- Austrian vegetable strudel
- Savory Kugelhopf
- Creme Caramel
- Russian Honey Cake
- Brazilian Acaraje
- Japchae - Korean noodles
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Vegan Danish Aebleskivers
Ingredients
- ½ cup All purpose flour*
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 tablespoon Sugar
- ½ cup Unsweetened Almond Milk (or other non-dairy milk)
- 3 tablespoons Canola Oil or melted Coconut Oil
- 2 tablespoons Egg replacer powder whisked in 6 tablespoons of water*
- As needed Dark or Semisweet Chocolate chips (optional)
Instructions
- In a medium mixing bowl, combine flour, baking powder, salt and sugar. Whisk well.
- In a measuring cup, stir together almond milk, oil and egg replacer mixture.
- Stir in the wet ingredients into the dry ingredients and mix until just combined.
- Heat the aebleskiver pan on medium-high heat. Lightly grease the pan with cooking spray.
- Pour about 1 tablespoon batter into each of the cavity and quickly place 2~3 chocolate chips in the center of the batter. Use a spoon or knife to gently push the chocolate chips into the batter. Cover and cook for 2~3 minutes or until golden on the bottom. Gently flip the aebleskivers using chopsticks or a butter knife and cook the other side for another 2~3 minutes or until golden.
- Remove from the pan and keep them warm until ready to serve. Repeat with the remaining batter. Serve warm with maple syrup and fruit.
Notes
- Substitute all or part of the all purpose flour with whole-wheat or ww pastry flour.
- If not vegan, use 2 large eggs instead of egg replacer.
- If you don't have a aebleskiver pan, then here's an easy trick of using mini cupcake pan by Pankobunny on Youtube.
- Fillings can be customized to your family's likes. Here are some ideas:
- Nutella
- diced apples
- apple sauce
- dulce de leche
- get as creative as you can get
- Leftover pancakes can be stored in the freezer for up to 2 months. Make sure to cool them completely before placing them in a freezer safe bag. To reheat, microwave for about 2~3 minutes.
Laura
After changing to WFPB, I thought the ebelskivers I grew up eating with my Danish family were a thing of the past. We tried your recipe this weekend, and it is a wonderful substitute for the egg-heavy original. I did substitute applesauce for the oil and didn't use the chocolate chips since that was not part of our family recipe. Thank you!
cookshideout
Hi Laura, thank you so much for your kind comment. Happy New Year!! Regards, Pavani