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Aebleskiver Cookbook and Danish Ebelskiver Pan Set
SEE PRODUCTPaleo Æbleskiver
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A wholesome, paleo-friendly twist on the Danish classic, these Æbleskiver are made with almond flour and extra eggs for a protein-rich, grain-free bite. Lightly sweetened with coconut sugar, honey, or maple syrup, they’re the perfect base for both sweet and savory fillings. Cooked to golden perfection in our Danish Æbleskiver Pan, they’re a nutritious brunch upgrade ideal for anyone following a paleo or grain-free lifestyle.
This recipe and image was created by Pim Pauline Overgaard as part of the cookbook Aebleskiver: A New Take on Traditional Danish Pancakes.
Ingredients
- 3 cups (270 g) almond flour
- ½ cup (80 g) tapioca starch
- 2 tablespoons coconut palm sugar (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs
- 1 cup (240 ml) almond milk
- ½ teaspoon vanilla extract
- 2 tablespoons melted ghee or butter + more for the pan
Directions
Combine the almond flour, tapioca starch, coconut palm sugar (if used), baking soda, and salt in a medium bowl and mix. Set aside.
In a separate bowl, lightly mix together the eggs, almond milk, vanilla, and 2 tablespoons of melted ghee with a fork. Pour the mixture over the dry ingredients and whisk quickly, until just combined. Try not to stir the batter again after this.
Heat the æbleskiver pan over low to medium heat with about half teaspoon of melted ghee in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and cooked all the way through. Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven.
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Ingredients
- 3 cups (270 g) almond flour
- ½ cup (80 g) tapioca starch
- 2 tablespoons coconut palm sugar (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs
- 1 cup (240 ml) almond milk
- ½ teaspoon vanilla extract
- 2 tablespoons melted ghee or butter + more for the pan
Directions
Combine the almond flour, tapioca starch, coconut palm sugar (if used), baking soda, and salt in a medium bowl and mix. Set aside.
In a separate bowl, lightly mix together the eggs, almond milk, vanilla, and 2 tablespoons of melted ghee with a fork. Pour the mixture over the dry ingredients and whisk quickly, until just combined. Try not to stir the batter again after this.
Heat the æbleskiver pan over low to medium heat with about half teaspoon of melted ghee in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and cooked all the way through. Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven.
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This recipe doesn't have any reviews yet. Try it out and let us know what you think!
Write a Review
Write a Review
Product Used In This Recipe
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Aebleskiver Cookbook and Danish Ebelskiver Pan Set
SEE PRODUCT