PALEO AEBLESKIVER (DANISH PANCAKES)
Aebleskiver (pronounced eeb-el-ski-ver) are Danish pancakes that are round and usually have some sort of delicious filling inside. The first time I heard about aebleskivers was from a sweet Danish saleswoman inside a high-end cookware store. She had a heavy accent and kept telling me in a happy sing-song voice that I had just to try an "aeebleskiiiiiver" pan. I didn't wind up buying a pan from her but she did introduce me to the wonderful world of Danish pancakes.
Aebleskiver require that you use a special sort of pan in order to achieve the unique shape. The pan is usually made of cast iron and has round sections in it (see below for a picture). I found a Tokoyaki pan at my local Asian market for $10, which is exactly the same size and shape as an aebleskiver pan.
I like to make aebleskiver with breakfast sausage inside because it reminds me of "pigs in a blanket". If you don't want to use sausage you can fill them with fruit or pretty much anything you can think of (apples, strawberries, bananas, nut butters, etc.)
The batter is not overly sweet. You can add additional raw honey to the batter if you like a sweeter pancake, or drizzle some warmed raw honey on top like I did.
Aebleskiver require that you use a special sort of pan in order to achieve the unique shape. The pan is usually made of cast iron and has round sections in it (see below for a picture). I found a Tokoyaki pan at my local Asian market for $10, which is exactly the same size and shape as an aebleskiver pan.
I like to make aebleskiver with breakfast sausage inside because it reminds me of "pigs in a blanket". If you don't want to use sausage you can fill them with fruit or pretty much anything you can think of (apples, strawberries, bananas, nut butters, etc.)
The batter is not overly sweet. You can add additional raw honey to the batter if you like a sweeter pancake, or drizzle some warmed raw honey on top like I did.
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Paleo Aebleskiver (Danish Pancakes)Prep time: 10 mins Cook time: 10 mins
Inactive time: 10 mins Servings: 4 |
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Ingredients:
- 1/2 cup ground breakfast sausage (or any filling you choose)
- 1 tsp. bacon fat/lard or tallow
- 1/4 cup coconut flour
- 1/4 tsp. arrowroot powder
- 1/2 tsp. sea salt
- 4 eggs, room temperature
- 4 Tbsp. coconut oil, melted
- 1 Tbsp. raw honey, melted
- 1/4 cup almond or coconut milk
- Additional 2 Tbsp. melted raw honey for drizzle (optional)
- Additional coconut oil for brushing the pan with
Equipment:
- Aebleskiver or Tokoyaki pan
- Small bowl
- Kitchen fork
- Food processor or blender
- Basting brush
- Kitchen spoon
Directions:
1. Take the sausage and roll it into 15 Tablespoon sized balls. Place a medium-sized skillet over medium-high heat. Add the bacon fat/lard or tallow to the pan and allow to melt. Add the sausage balls and cook them until they are browned and cooked through, about 5 minutes. Remove the pan from the heat and set aside.
2. In a small bowl, mix together the coconut flour, arrowroot powder and sea salt with a fork, making sure to break apart any clumps. Set the bowl aside.
3. Blend the eggs for a few seconds in the food processor. Keep the food processor on and slowly drizzle in the melted oil and raw honey. Add in the flour mixture and blend until well combined. Set aside for 10 minutes. You should have enough batter to make 2 batches depending on the size of your pan.
4. Brush the pan with a little coconut oil and place over medium heat. Fill each each circle halfway full of batter (mine was a little less than 1 Tbsp.) and then drop a piece of sausage in the middle of each. Add enough batter to cover (again mine was a little less than 1 Tbsp.) .
5. The batter cooks fairly quickly (about 30-45 seconds). Use a spoon to flip them over and cook on the other side for another 30-45 seconds. Remove them and set aside, brush the pan with a little more oil, and cook the next batch.
6. Serve with some warmed honey for drizzle (optional).
- 1/2 cup ground breakfast sausage (or any filling you choose)
- 1 tsp. bacon fat/lard or tallow
- 1/4 cup coconut flour
- 1/4 tsp. arrowroot powder
- 1/2 tsp. sea salt
- 4 eggs, room temperature
- 4 Tbsp. coconut oil, melted
- 1 Tbsp. raw honey, melted
- 1/4 cup almond or coconut milk
- Additional 2 Tbsp. melted raw honey for drizzle (optional)
- Additional coconut oil for brushing the pan with
Equipment:
- Aebleskiver or Tokoyaki pan
- Small bowl
- Kitchen fork
- Food processor or blender
- Basting brush
- Kitchen spoon
Directions:
1. Take the sausage and roll it into 15 Tablespoon sized balls. Place a medium-sized skillet over medium-high heat. Add the bacon fat/lard or tallow to the pan and allow to melt. Add the sausage balls and cook them until they are browned and cooked through, about 5 minutes. Remove the pan from the heat and set aside.
2. In a small bowl, mix together the coconut flour, arrowroot powder and sea salt with a fork, making sure to break apart any clumps. Set the bowl aside.
3. Blend the eggs for a few seconds in the food processor. Keep the food processor on and slowly drizzle in the melted oil and raw honey. Add in the flour mixture and blend until well combined. Set aside for 10 minutes. You should have enough batter to make 2 batches depending on the size of your pan.
4. Brush the pan with a little coconut oil and place over medium heat. Fill each each circle halfway full of batter (mine was a little less than 1 Tbsp.) and then drop a piece of sausage in the middle of each. Add enough batter to cover (again mine was a little less than 1 Tbsp.) .
5. The batter cooks fairly quickly (about 30-45 seconds). Use a spoon to flip them over and cook on the other side for another 30-45 seconds. Remove them and set aside, brush the pan with a little more oil, and cook the next batch.
6. Serve with some warmed honey for drizzle (optional).
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