Vegan Chocolate Aebelskivers
A twist on the original danish pancake: these vegan aebelskivers are golden and crisp on the outside, light and fluffy on the inside, and filled with our luscious Naked Chocolate Spreads. We even splurged on a special pan just to make them—and now we can’t get enough!
-
1 cup all purpose flour
-
1 teaspoon baking powder
-
½ teaspoon salt
-
2 tablespoon sugar
-
1 cup non-dairy milk
-
6 tablespoons avocado oil or canola oil
-
2 tablespoons ground flaxseed whisked in 6 tablespoons of water
-
Blake Hill Naked Chocolate Spreads
Instructions.
-
1
In a medium mixing bowl, whisk together flour, baking powder, salt and sugar.
-
2
In a small bowl, stir together non-dairy milk, oil and egg replacer mixture.
-
3
Add the wet ingredients into the dry ingredients and whisk until just combined.
-
4
Turn on the electric aebleskiver pan (or if using a regular pan, heat it over medium heat) and lightly grease each well by brushing with oil.
-
5
Spoon 1 tablespoon of batter into each of the wells and quickly place ½ teaspoon of Naked Chocolate Spread in the center of the batter. Then spoon another 1 tablespoon of batter on top of the chocolate.
-
6
Cook for 2~3 minutes or until golden on the bottom. Gently flip the aebleskivers using chopsticks or a butter knife and cook the other side for another 2~3 minutes or until golden. Don’t worry, you will get the hang of the flip!
-
7
Remove aebleskivers from the pan and put them on a rack to cool a little. Repeat steps 4-6 until all the batter is gone. This recipe makes roughly 25 aebleskivers.
-
8
Serve warm dusted with powdered sugar or drizzled with maple syrup.
-
9
Also incredible with sweet or savoy jams in replacement of the chocolate, Enjoy!
