These Danish treats are made every holiday, and we typically serve them with some sort of berry jam and nutella. If you don’t have any of that, you can also make glaze using confectioners sugar and milk (pictured here).
In order to make these round, you must purchase an abelskiver pan, otherwise, you’ll just have traditional pancakes (and that’s fine too!). Another thing to note when making them – bamboo skewers or chop sticks help as a tool to turn them over when cooking.
And of course these aebelskivers are gluten free, paleo, and dairy free, but still taste like the traditional version. My mother in-law shared this recipe with me, and I modified it for those (like me) who can’t tolerate gluten or dairy.
We hope you love this recipe as much as we do! Please leave a comment below and be sure to share your creations via Instagram and Pinterest @fullasamother!
Happy holidays, friends.
XO,
Jasmine
Danish Aebelskivers
Equipment
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Aebelskiver pan
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Kitchenaid stand or electric hand mixer
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Whisk
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Rubber spatula
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2 medium mixing bowls
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2 long bamboo skewers
Ingredients
- 1 ½ cups cassava flour
- 1 cup tapioca starch
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ teaspoon fine sea salt
- 1 cup coconut buttermilk 1 cup unsweetened coconut milk + 1 tablespoon raw apple cider vinegar; mix and let sit for 5 – 10 mins
- 1 cup soda water
- 4 eggs separated
- ¾ cup coconut sugar
- ⅓ tablespoons melted coconut oil
Instructions
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In a small bowl, whisk, cassava flour, tapioca starch, baking soda, cream of tartar, cinnamon, and sea salt.
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In a medium bowl, combine coconut buttermilk, egg yolks, and coconut sugar.
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Add dry ingredients to wet ingredients and whisk thoroughly to combine.
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Using a Kitchenaid stand mixer or electric hand mixer, add the egg whites to a clean and dry bowl. Using a whisk attachment, whisk on high speed until stiff but not dry.
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Using a silicone spatula, fold about ⅓ of the egg whites to lighten it, the fold the rest of the egg whites until no white streaks remain. Use the batter immediately.
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Heat aebelskiver pan over medium heat for 2-3 minutes, and add 1 tsp of melted coconut oil in each mold.
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Add 2 tablespoons of batter to each mold and allow batter to cook for 30 seconds – 1 minute, or until the bottom half starts to turn golden brown.
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Using 2 bamboo skewers, ¼ turn each aebelskiver in the mold and cook for another 30 seconds. After 30 seconds, turn the batter half way around and cook for another 30 seconds.
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Remove the aebelskivers from the pan and place on a cookie sheet and place in the oven. Repeat steps 7 & 8 and place the cooked aebelskivers in the oven to keep warm.
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Serve with your favorite jar of jam, melted coconut butter, and/or honey.