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.
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
- Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
- Warm your Ebelskivar pan over medium or medium-low heat.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- 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.
- Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.
Making and Cooking the Ebelskivers
- Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
- Fill each well half-full with batter.
- Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
- Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
- Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through.
- Remove from pan, cover with toppings, and serve!
- Makes about 27 (just shy of 3 servings in my house).
- You need an Ebelskiver pan to make these.