Gluten-Free Danish Pancakes (Ableskiver) is the perfect breakfast for any day or occasion. These pancakes are yummy alone or with a little jam and or whipped cream.
When I was a child my family owned a Scandinavian restaurant in Ririe, Idaho. In fact, my family attended Scandinavian cultural activities with the Sons of Norway a cultural club. Needless to say, my children have also participated in Scandinavian activities at Vasa’s clubs, Daughter’s of Norway, and Danish Lodges (clubs). Likewise, my husband and kids have also gone to and attended Scandinavian festivals in various states. Believe it or not, I even participated in a Scandinavian club when I lived and worked in Japan in the 1980s. Thus here is some history on the Danish Pancakes (Ableskiver) click here.
My Family’s Story with Danish Pancakes
Admittedly, I have eaten my fair share of Danish pancakes (known as Ableskiver) in my life. Therefore, I needed to have a recipe that was gluten-free,grain-free, and refined sugar-free. At any rate, I can’t even remember when the first time I had Danish pancakes was. As a consequence, these Danish Pancakes are often served at the Danish Lodge for Christmas Program (Jul) which includes Sankta Lucia (Santa Lucia) and her court including star boys and Tomte (Tomte are Swedish Santa Clauses) helpers. After the Sankta Lucia program, there was always a traditional Danish (Jul) Christmas smorgasbord. In any case, after dinner then the Danish Jule Nisse (Santa Clause) would show up and hand out gifts. In any case, the Jule Nisse was always entertaining and humorous. What fun memories!
In order to make true Danish Pancakes (Ableskiver), you will first need a Danish Pancake pan. Thus, I am sure you can find them in other places than Amazon but here is a link. I have a glass top stove so therefore I cannot have a cast-iron one as it would scratch the glass.
As a result, my starting point was the recipe I wrote before my diet was revamped. Needless to say, these pancakes are so lite and airy. In conclusion, Danes sprinkle them with powdered sugar and dip them in a little jam. Not only can they be eaten with your fingers but also with a knife and fork. Not to mention, these pancakes make a nice appetizer. Enjoy with Strawberry Preserves, Raspberry Jam, Blueberry Jam, Apricot Preserves, Roasted Strawberry Jam, Lingonberry Jam, Mouthwatering Orange Marmalade, and Plum Preserves.
*Nutritional Facts are listed below the photos. 7 Danish pancakes per serving.
Gluten-Free Danish Pancakes (Ableskiver)
Ingredients:
- 3 egg whites
- 3 egg yolks
- 3 tablespoons powdered Vanilla Monk Fruit Sugar
- 1 teaspoon vanilla
- 1 1/4 cup Cassava Flour
- 1 teaspoon baking powder
- 1/2 teaspoon pink salt
- 1 cup Homemade Coconut Milk Yogurt
- 1 cup Dairy-Free Plain Coconut Buttermilk (see recipe here)
Separate your eggs. Put egg yolks in one bowl and egg whites in another. Beat egg whites to stiff peaks in a separate bowl. Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside. 
Combine cassava flour, baking powder, and salt and set aside. Make a well in the cassava flour add the egg yolk mixture, coconut yogurt, and coconut buttermilk and blend with a mixer until thoroughly combined and smooth. Finally, fold in the egg whites into the batter.
Next oil your Danish Pancake pan and heat on medium heat on the stove.
When the pan is hot add approximately 1/4 cup per indent (hole) in the pan.
Cook approximately 2-3 minutes per side. When the pancakes have bubbles in them it is time to use a butter knife to carefully flip them.
The top side will be brown. Now cook another 2 -3 minutes and remove pancakes from the pan. Add pancakes to a serving plate. Top each pancake with powdered monk fruit sugar and add a small amount of homemade jam and a small amount of whipped cream if you like.
It can be eaten with your finger or silverware.
My notes: How to powder pancakes? I use a loose-leaf teaspoon infused and scoop a little-powdered monk fruit sugar over the pancakes.
Gluten-Free Danish Pancakes (Ableskiver)
Ingredients
- 3 whole egg whites
- 3 whole egg yolks
- 3 tbsp powdered Vanilla Monk Fruit Sugar See recipe on my blog
- 1 tsp pure vanilla extract
- 1 1/4 cup Cassava Flour
- 1 tsp baking powder
- 1/4 tsp pink salt
- 1 cup Homemade Coconut Milk Yogurt See recipe on my blog
- 1 cup Dairy-Free Plain Coconut Buttermilk See recipe on my blog
Instructions
- Put egg yolks in one bowl and egg whites in another.
- Beat egg whites to stiff peaks in a separate bowl.
- Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside.
- Combine cassava flour, baking powder, and salt and set aside.
- Make a well in the cassava flour add the egg yolk mixture, coconut yogurt, and coconut buttermilk and blend with a mixer until thoroughly combined and smooth.
- Finally, fold in the egg whites into the batter.
- Next oil your Danish Pancake pan and heat on medium heat on the stove.
- When the pan is hot add approximately 1/4 cup per indent (hole) in the pan.
- Cook approximately 2-3 minutes per side.
- When the pancakes have bubbles in them it is time to use a butter knife to carefully flip them.
- The top side will be brown.
- Now cook another 2 -3 minutes and remove pancakes from the pan.
- Add pancakes to a serving plate.
- Top each pancake with powdered monk fruit sugar and add a small amount of homemade jam and a small amount of whipped cream if you like. It can be eaten with your finger or silverware.
- My notes: How to powder pancakes? I use a loose-leaf teaspoon infused and scoop a little-powdered monk fruit sugar over the pancakes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 7.0 | |
| Amount Per Serving | |
| Calories 191 | |
| % Daily Value * | |
| Total Fat 9 g | 13 % |
| Saturated Fat 6 g | 32 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 79 mg | 26 % |
| Sodium 140 mg | 6 % |
| Potassium 17 mg | 0 % |
| Total Carbohydrate 22 g | 7 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 1 g | |
| Protein 3 g | 6 % |
| Vitamin A | 4 % |
| Vitamin C | 3 % |
| Calcium | 3 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
This looks delicious! I’m a fan of pancakes and this is just perfect. It reminds me of the Dutch pancakes called “poffertjes.” Thanks for sharing 🙂
You are so welcome. I have never had Dutch pancakes and will now have to do research into them. These pancakes are so tasty. Thanks so much for dropping by my friend. It is always nice to hear from you. Have a wonderful day/night!
Haha that’s great! Likewise my dear. Have an amazing day/night as well 🙂
This looks very yummy! I’m from Sweden but I’ve never realized that the Danish have their own way of making pancakes. Thank you for sharing!
They are tasty. But I also love Swedish pancakes I have a dairy one and a dairy free one one on my blog. Thank you for the kind words. I wish you a wonderful day/night!