Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these.