Gluten Free Aebleskivers (Danish Pancake Balls) - Grain Free too
These are golden crisp fluffy and slightly sweet pancakes to make any Saturday morning special. You will never know they are gluten free.
Equipment
- Aebleskiver pan
- Mixer
- Ice cream scoop or ¼ cup measuring cup
- Fondue fork or skewer (a regular fork works in a pinch)
Ingredients
For Batter:
- ½ cup 68g cassava flour
- ¼ cup 30g tapioca flour
- ¼ cup 24g almond flour
- ½ tsp 2g baking powder
- ¼ tsp 1g baking soda
- ½ tsp 3g salt
- ¼ cup 50g sugar
- 1½ cups 355ml / 360g buttermilk (or 1 cup yogurt and ½ cup milk)
- 2 eggs separated
- 1 tsp vanilla optional
- Grate of fresh nutmeg optional
- 2 Tbsp 28g butter, melted
For cooking:
- Oil for frying avocado oil recommended
- Fillings optional: 2 bananas, diced; 1 cup chocolate chips; ½ cup jam; cooked apples; diced ham and cheese
- Powdered sugar maple syrup, or both, for serving
Instructions
Make the Batter
- In a small bowl, mix the cassava flour, tapioca flour, salt, and nutmeg (if using).
- In a second, bigger bowl, mix the egg yolks, buttermilk, melted butter, and vanilla (if using). Whisking constantly — or using a hand mixer — mix the dry ingredients into the wet ingredients.
- In a separate bowl (or the empty dry-ingredient bowl), mix the almond flour, baking powder, and baking soda. Add this later, after the thirstier flours have had time to absorb the liquid, so you get a full leavening boost right before cooking.
- Beat the egg whites until frothy, then add the sugar and beat until you have a stiff meringue.
- Get your pan ready. Mix the almond flour mixture into the wet ingredients, then fold in the meringue.
Make the Pancakes
- Add a generous amount of oil to each cavity and get it hot — the pan should sizzle but not smoke. Heat over medium heat.
- Turn the stove down to medium-low. Fill each cavity with batter using an ice cream scoop or 1/4 cup measuring cup. Add dry toppings like bananas, chocolate chips, or ham and cheese now; add wet toppings like jam a little later.
- Let them cook a couple of minutes on medium-low, then give them their first turn — a 1/3 turn — using a fondue fork, skewer, or regular fork. Don't push past 1/3 or they'll collapse.
- Give them a second 1/3 turn, perpendicular to the first, to form a V or heart shape on top.
- Give a final turn all the way over. Cook until deep golden brown with a fully cooked interior, turning as needed to prevent burning.
- When I think they are done I almost always split one open to make sure - if they are not done all the way through but pretty brown I turn the heat down and turn frequently to prevent burning.
- Serve with powdered sugar, maple syrup, or jam.
Notes
Substitutions: Rice flour is a good substitute for cassava flour, but reduce the buttermilk by ¼ cup if you use it.
Arrowroot can substitute for tapioca flour; potato or corn starch might work but haven't been tested.
Almond flour could likely be omitted but I have not tested.
Weight measurements are approximate and can vary by brand, especially for gluten-free flours while it is best to weigh flours when I am sleepy on Saturday morning I usually use volume measures. Make sure your pan is well seasoned and use lots of oil at first to prevent sticking. Keep the heat low to keep all that dairy and sugar from browning to fast.
Arrowroot can substitute for tapioca flour; potato or corn starch might work but haven't been tested.
Almond flour could likely be omitted but I have not tested.
Weight measurements are approximate and can vary by brand, especially for gluten-free flours while it is best to weigh flours when I am sleepy on Saturday morning I usually use volume measures. Make sure your pan is well seasoned and use lots of oil at first to prevent sticking. Keep the heat low to keep all that dairy and sugar from browning to fast.