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Æbelskivers - Filled Pancake Balls (Vegan)

Vegan filled pancakes are a fun twist on the traditional flat pancake. Fill them with fruit, chocolate, nuts, or anything you like.
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Course: Breakfast
Cuisine: Danish
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 16 -20
Author: Linda & Alex


  • Dry ingredients:
  • 2 cups of unbleached flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 tablespoon of sugar
  • 1 pinch of finely ground sea salt
  • Wet ingredients:
  • 1 ripe banana – pureed
  • 1 flax egg – 1 Tablespoon of ground flax seed + 3 tablespoons of water mixed well let sit for ten minutes
  • 1 teaspoon of pure vanilla extract
  • 3 tablespoons of melted coconut oil divided
  • 1 tablespoon of lemon juice – don’t skip this ingredient you need it to activate the baking powder
  • 1 and ¾ of a cup of almond milk
  • Filling of your choice


  • Whisk the dry ingredients together in a medium bowl.
  • Puree the banana in a large mixing bowl and add one tablespoon of coconut oil along with the rest of the wet ingredients. Mix together until well combined.
  • Add the dry ingredients and mix until just combined and moistened. Don’t overmix. The batter should be thicker than normal pancake batter – not runny.
  • Heat the Æbelskiver pan on medium heat and lightly grease the pan with the remaining coconut oil. When the pan is approximately 350° (if you don’t have a kitchen thermometer you can add a drop of the batter into the pan, if it bubbles the pan is ready) pour the batter in the individual sections of the pan until almost filled. Add the filling to the center of each pancake.
  • When the edges of the batter is puffy and dry and the center is bubbling pierce the center with a long toothpick or skewer and flip. The pancakes are ready when both sides are golden brown and they’re firm to the touch.
  • Serve with maple syrup, preserves, and/or powdered sugar.
  • Enjoy!
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