Aebleskiver is a fancy way of saying Danish Pancake Bites. You’ll need a special pan with cups but luckily you can find those for like $13 so you can gadget up your kitchen and still afford the organic blueberries we used in this recipe. This recipe also makes about 20 to 24 bites so their prefect for brunch parties and potlucks. They also “keep” if you cover them and put ‘em in the fridge so you can enjoy them the next day at room temperature. They get a little gummy if you try to reheat. What can I say? The world is an imperfect place. Even when dealing with almost perfect little Danish pancakes.
Blueberry Aebleskivers
- 2 cups Flour
- 1 teaspoon Cornstarch
- 1 Tablespoon Sugar
- 1 teaspoon Crushed Pink Himalayan Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 cups Soymilk
- 1 Cup Fresh Blueberries – we recommend using the smaller organic ones
- 2 Tablespoons Applesauce
- 2 Tablespoons EnerG Egg Replacer
- 1 teaspoon Ground Flaxseed
- 1/2 teaspoon Grated Lemon Peel
- Coconut Oil for coating your pan
- Maple Syrup and Powdered Sugar to pile on top
Whisk Applesauce, Egg Replacer and Flaxseed together in a small bowl.
In a large bowl, mix together all the remaining ingredients except Blueberries using a hand held mixer until smooth and creamy. Make sure ther are no clumps!
Coat the cups of your pan with Coconut Oil and heat your pan over a medium heat.
Fold in your Blueberries using a large wooden spoon. Once your Oil has melted, use the spoon to fill each cup 3/4 of the way with batter. Let your pancakes cook. Don’t flip them over until the endges begin to bubble. To flip your pancakes using a chopstick or knitting needle by pressing slightly on one side . They should easily roll over. If they don’t – they need to brown longer. Wipe your chopstick off between each flip because you’ll get raw batter on it.
Once your pancakes are brown on both sides – dump them on a plate. Coat your pan between batches and keep in mind the hotter your pan gets – they faster they’ll brown. Be careful when coating a hot pan. I guess I have to say that.
Top with Powdered Sugar or Maple Syrup.
via Dan and Annie Shannon live in Brooklyn, NY and are the duo behind MeetTheShannons.com. They’ve both worked in animal advocacy on corporate campaigns ranging from promoting fur-free fashion and veganism. For the last few years they’ve have been cooking their way through the Betty Crocker Cookbook making all the recipes vegan and writing their first book Betty Goes Vegan: 500 Recipes for The Modern Family.