Many childhood memories are built around this Danish puffy round pancake called Aebleskiver. If you are gluten intolerant, or just wish to create a breakfast treat with somewhat healthier ingredients, this recipe is for you. Rather than being made of refined flour and yeast, the ingredients for these Aebleskiver include coconut flour and baking soda. Organic, unrefined cane sugar adds the sweetness. After making both the traditional version and these, my daughter preferred this gluten free Aebleskiver! Now, that’s saying something.
Before we begin, please be aware that you will need an Aebleskiver Pan like this. Without it, you will not be able to create the little spheres. Also, I want to thank Kerry Ann Foster at Cooking Traditional Foods for ideas regarding grain-free baking. She has fabulous advice, ideas and menu mailers which I highly recommend. This aebleskiver recipe evolved from her recipe for donut batter.
1/2 Cup Coconut Flour
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/3 Cup Rapadura (Unrefined Whole Cane Sugar)
**Note: Although Rapadura is a gluten-free product, it maybe processed in a facility containing wheat products and, therefore, maybe contain traces of wheat.
5 Eggs, Separated
3 TBS water
2 tsp. Vanilla Extract
1/4 Cup Melted Coconut Oil
1 Apple, Cut into Thin 1-Inch Slices
Butter for pan.
In bowl, sift together the coconut flour, baking soda and salt.
In a different bowl, combine rapadura, egg yolks, water, vanilla and coconut oil.
Add wet ingredients to dry ingredients and mix thoroughly.
Grease individual cups of Aebleskiver pan with butter.
Heat pan over medium-low heat.
Fill each cup about 2/3 full and place 1 or two apple slices in center of each.
Bake on stove top for 1 1/2 to 2 minutes.
Bake an additional 1 1/2 to 2 minutes.
A traditional recipe for Aebelskiver can be found here.
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