Gluten-Free Danish Pancakes (Ableskiver)

Gluten-Free Danish Pancakes (Ableskiver) are the perfect breakfast for any day or occasion. These pancakes are yummy alone or with a little jam and or whipped cream. Perfect for breakfast, an appetizer, or a dessert. Incidentally, these little puff balls are in between a pancake and a donut hole. Not to mention, little kids and adults love these little bites.

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, Daughters 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 as an appetizer, 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!

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 similar to a donut. 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.

Gluten-Free Danish Pancakes Notes:

Read my blog post on Cassava Flour Information and Monk Fruit Sweetener Information to learn more about these products.

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. Cassava Flour and Monk Fruit Sweetener can also be found on Amazon.

*Nutritional Facts are listed below the photos. 7 Danish pancakes per serving.

Gluten-Free Danish Pancakes (Ableskiver)

Ingredients:

• 3 egg yolks
• 2 tablespoons powdered Vanilla Monk Fruit Sugar
• 1 teaspoon vanilla
• 3 egg whites
• 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. Eat with your finger or silverware. My notes: How to powder pancakes? I use a loose-leaf tea infuser and a little-powdered monk fruit sugar over the pancakes.

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5 from 7 votes

Gluten-Free Danish Pancakes (Ableskiver)

Gluten-Free Danish Pancakes (Ableskiver) these grain-free little puffballs of pancakes are a delicious way to start your day. Perfect as an appetizer.

Course Breakfast

Cuisine Danish

Keyword Ableskiver, Baked Chocolate Donut, Celiac Recipe, Celiac Recipes, Citrus Falvored Pancakes, Danish Pancakes, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Pancake Balls, Puff Pancake, Refined Sugar Free

Prep Time 30 minutes

Cook Time 6 minutes

Total Time 36 minutes

Servings 7 servings

Calories 191kcal

Equipment

Ableskiver Pan

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

• Separate your eggs.
• Put egg yolks in one bowl and egg whites in another.
• Beat egg whites to stiff peaks in a separate bowl.
  3 whole egg whites
• Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside.
  3 whole egg yolks, 3 tbsp powdered Vanilla Monk Fruit Sugar, 1 tsp pure vanilla extract
• Combine cassava flour, baking powder, and salt and set aside. 
  1 1/4 cup Cassava Flour, 1 tsp baking powder, 1/4 tsp pink salt
• 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.
  1 cup Homemade Coconut Milk Yogurt, 1 cup Dairy-Free Plain Coconut Buttermilk
• 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.

 

 

Nutrition

Serving: 7servings | Calories: 191kcal

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