Vegan Aebleskiver


Sean thinks he owns our kitchen and all the tools therein, but I, yes *I* have not only taken back the holy room of food preparation, I have taken over his web site as well! Mwahahahahahahaha!

Well, for today, anyway.

I have for you, gentle reader, a truly awesome Danish treat made vegan style. Read on, be amazed and drop us a line if you like/dislike/made improvements on the recipe. We vegan kitchen geeks gotta stick together!


Ingredients for the Basic Recipe

Special Equipment

  • An Aebleskiver Pan (also called a Monk's Pan)
  • A Knitting Needle


  • The Equivalent of 4 Eggs (Ener-G Egg Replacer or Flax and Water Mix)
  • 2 Cups Non-dairy Milk
  • 2 Tsp. White Vinegar
  • 2 Tbsp. Non-dairy Margarine
  • 1 Tsp. Vanilla
  • Vegetable Oil for Coating the Aebleskiver Pan


  • 1 C. All-purpose Flour
  • 1 C. Wheat Flour
  • 2 Tbsp. Sugar
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt


  • 1/4 Tsp. Cardamom
  • Lemon Zest to Taste
  • Applesauce
  • Powdered Sugar



  1. Mix non-dairy milk and white vinegar in a small bowl and set aside for at least 10 minutes.
  2. Sift together all dry ingredients. Add cardamom if desired.
  3. Melt the butter.
  4. Prepare the egg replacer according to directions. If Ener-G Egg Replacer is used, whip the mixture until it is very frothy. If the flax and water method is used, blend the mix thoroughly before using.
  5. Add the butter and vanilla to the non-dairy milk and white vinegar mixture.
  6. Add the prepared egg replacer mixture to the non-dairy milk and white vinegar mixture.
  7. Add the wet ingredients to the dry ingredients and MIX UNTIL SMOOTH. Note: The mixture should be as free of lumps as possible. It will be thinner than a pancake batter.
  8. Add lemon zest, if desired.


  1. Heat the aebleskiver pan and then turn it down to medium-low (2-3 on my gas stove).
  2. Heat the oven to 200 degrees.
  3. Coat the pan liberally with vegetable oil.
  4. Pour prepared batter into the pan's indentations until they are almost full.
  5. Cook the aebleskiver on medium-low until the tops bubble and begin to turn a darker shade of yellow than the batter. This will indicate that the bottoms are done, and the pastry is almost cooked all the way through.
  6. Gently insert the knitting needle in the space between the cooked pastry and the side of the pan to loosen it. You might have to loosen all the way around the pastry to make certain it isn't sticking anywhere.
  7. When the pastry is completely loosened, put the knitting needle into its center and flip it.
  8. Pastry is thoroughly cooked if the knitting needle comes out clean when inserted into the pastry's center.
  9. Put cooked pastries in a baking dish and put them in the oven while you finish cooking the rest.


Sprinkle with powdered sugar and serve with applesauce.