Lavender Vegan Danish Pancakes (Aebleskiver)

October 15, 2020
Coming from a proudly Danish family, I grew up eating Danish food all the time. My favorite dish, by far, was aebleskivers! We had them constantly, but also always on the first snow! We served them with maple syrup, jam, and whatever fruit was in season, and we dusted them with powdered sugar. This pancake recipe is inspired by them, and features many of the same ingredients and techniques used to create this scrumptious treat (such as the way the butter is used as the pancakes cook)! Feel free to substitute the jams and flowers for what you have access to or what's in season, but my favorites are lavender and raspberry or lingonberry jam. This recipe is best served with a hot cup of cinnamon apple cider or rich vegan hot cocoa!
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Lavender Vegan Danish Pancakes (Aebleskiver)

Recipe Type: Breakfast Sweets
utensils YIELDS 16-20 pancakes
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  • 2 cups flour
  • 1/4 cup coconut sugar (or whatever sugar you have access to)
  • 4 tsp baking powder
  • 2 tbsp (plus more to serve) pure maple syrup
  • 1/4 cup (plus more to serve) lingonberry or raspberry jam
  • 1/2 tsp salt
  • 1 3/4 cup oat or coconut milk
  • 1/2 cup melted plant buter (cashew butter from Miyokos works best)
  • 1 1/4 tbsp vanilla extract
  • 1/2-3/4 lemon, juice only
  • 1/2 cup lavender
  • about 1/4 cup cold plant butter, for cooking technique
  • powdered sugar, to serve
  • in-season fruit of your choosing, to serve
  • lemon zest, to serve
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Directions

1. Set aside the fresh fruit, zest, powdered sugar, extra jam, and the plant butter for the cooking technique. If you plan on also having maple syrup with it, set that aside as well.

2. Mix together all of the remaining ingredients, until fully combined. Make sure there are so lumps.

3. Set aside the batter, and heat a griddle or a pan on medium high.

4. Grease the griddle with some of the set aside cold plant butter, and add about 1/4 cup of batter for each pancake on the griddle. Cook them until they’re bubbling on top.

5. Place a quarter sized chunk of the cold butter on top of pancake. Let it melt for a few seconds before flipping the pancake. Now the butter should be on the bottom of it.

6. Cook each pancake until golden on each side.

7. Serve each of them with pure maple syrup, lemon zest, powdered sugar, in season fruit, and extra jam on top! Leftovers will save for about a week in the fridge!

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Photo: Emily Degn


Emily Iris Degn
Emily Iris Degn is a multilingual travel and freelance writer, editor, professional artist, model, and published poet. She is from the San Juan Islands, but currently lives in the Blue Ridge Mountains with her incredible partner and dozens of plant babies. She is also an ecofeminist activist, and works to focus her professional work on those issues. You can find her in many spaces on Instagram: @emilyirisdegn @wildearthgoods @happyvegansfeed @emfallstoearth @emilydegnart OR at Em Falls to Earth.

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