Guest Post: Vegan Aebleskivers
Welcome to C’est La Vegan’s first ever guest post! As I mentioned last week, my family and are are off celebrating my Mom’s 70th birthday, so I enlisted some friends with mad kitchen skillz to cover a couple of posts while I’m gone. First up is Jenn Hernandez of “Cookin’ Vegan”. If you’re not already familiar with it, Jenn’s blog is fantastic, and I highly recommend you check it out. It’s kind of killing me that I didn’t get to try these drool-worthy aebleskivers that Jenn made! I can’t wait to give this recipe a go when I get back in town. But enough about me; without further ado, take it away, Jenn!
All About Vegan Aebleskivers!
My in-laws live up the California Central Coast. Art and I drive up to visit them often, and when we do, we pass this quaint little town called Solvang on our way up. Solvang has a large Danish population, and in my vegetarian days we would always stop there for butter cookies and aebleskivers. I miss the aebleskivers the most!
Aebleskivers can be best described as delicious, spherical pancakes reminiscent of a donut holes. Whenever we would drive past the road signs for Solvang, I’d be reminded of my love for aebleskivers and my need for a vegan recipe.
Well, I received an aebleskiver pan for Christmas, and it’s been all about vegan aebleskivers in my house ever since. Seriously, I make them for breakfast almost every Sunday. I have two or three different versions that I make, but the core recipe remains the same.
Vegan Aebleskiver Recipe
(I half this recipe when I’m only cooking for two)
2 cups of Bisquick (or try this homemade version by The Vegan Wolf that you can store in an airtight container for a couple months)
1 1/2 cups non-dairy milk (I like to use Silk Very Vanilla and during the holidays I use Silk Nog)
2 tablespoons finely ground flax seed (or egg replacer equivalent for 2 eggs)
6 tablespoons warm water (if you’re using flax seed or egg replacer mix)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Dark chocolate chips (optional)
Raspberry preserves (optional)
3 tablespoons coco power (optional)
Organic powdered sugar for dusting
In a small bowl, mix the finely ground flax seed and warm water together. Set aside and allow to thicken for 5 minutes.
In a large mixing bowl, combine all of the dry ingredients use a whisk to eliminated all Bisquick clumps. (If you want to make chocolate aebleskivers, add the 3 tablespoons of coco powder to the dry ingredients.)
Mix in the non-dairy milk, vanilla, and flax seed mixture. Combine thoroughly.
Place your aebleskiver pan over medium heat, and put approximately 1/2 teaspoon of coconut oil in every well. Spoon 3/4 tablespoon of batter into each well. You don’t want to overfill the wells. (For chocolate raspberry filled aebleskivers, place 1 tsp. of raspberry preserves and 5 dark chocolate chips into the middle of each batter filled well.)
Allow the aebleskivers to cook for approximately 3-min. DON’T LET THEM BURN! Now for the tricky part, push gently on the side of the cooking aebleskiver with a small fork or sturdy tooth pick. When the bottom of the aebleskiver is cooked enough to slide easily in the well, it’s time to push it over in the well. Just give the aebleskiver a gentle nudge and it should flip right over in the well.
The cooked bottom of the aebleskiver should now be on top. Allow to cook for another 3 min. or until the middle is cooked through. They’ll be ready when you can insert a toothpick into the middle and it comes out clean.
Place the aebleskivers on a plate and dust them with powders sugar. Eat immediately!
Tidbits: You can make double chocolate raspberry aebleskivers by combining all of the variations. Also, I cut the batch in half for a yield of approximately eight aebleskivers when I’m cooking for two.