Gluten-Free Aebleskiver

Name: Gluten-Free Aebleskiver
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 14
Cuisine: Gluten-Free, Grain-Free
Ingredients: 6.2 oz gluten-free flour; 2½ TB Swerve confectioners’ sweetener; 2 tsp gluten-free baking powder; Pinch of sea salt; 1 egg, whisked well; 7 oz milk; Coconut oil (or butter), for greasing the pan (around 2-3 TB); 2.5 oz (around 14 teaspoons) sugar-free jam (strawberry, raspberry, etc.)

Aebleskivers, Danish round pancakes filled with jam, are truly spherical delights. Crafted from a light and airy pancake batter, they're cooked in a specialized aebleskiver pan, often cast iron. While traditionally made with wheat flour, the gluten-free rendition is equally delightful.

These Danish treats are made with gluten-free flour, but to keep the carbs as low as possible, I opted for my favorite sweetener, Swerve, and reached for a sugar-free strawberry jam. Serve warm with whipped cream or simply dusted with additional sweetener.

Chef Tips:

Aebleskiver pans are easy to source online. They make 7 at a time and this recipe yields 14, so you will be making two batches.

Makes 14

Gluten-Free Aebleskiver

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

6.2 oz gluten-free flour
2½ TB Swerve confectioners’ sweetener
2 tsp gluten-free baking powder
Pinch of sea salt
1 egg, whisked well
7 oz milk
Coconut oil (or butter), for greasing the pan (around 2-3 TB)
2.5 oz (around 14 teaspoons) sugar-free jam (strawberry, raspberry, etc.)

Instructions

Sift the flour, sweetener, baking powder, and salt into a bowl. Mix to combine.
In a separate bowl, whisk the egg and milk together.
Pour the egg mix into the flour mix and whisk to a completely smooth mixture.
Grease the Aebleskiver pan with coconut oil or butter and place on medium heat.
Once hot, drop spoonfuls of batter into the pan, coming up no more than 1/3.
Drop a teaspoon of jam into the center of each, then cover with more batter.
Leave to cook for about 5-6 minutes until you start to see the edges browning and pulling away from the sides. Use a knife or spoon to gently remove the dough and carefully flip each one over, cooking the underside for about 4-5 more minutes. Monitor the temperature, reducing to medium-low if you find they darken too much.
Serve warm with a dusting of sweetener or enjoy with a dollop of whipped cream.