1 cup unsweetened almond milk (or other non-dairy milk)
3 tbsp Canola Oil or melted Coconut Oil
2 tbsp Egg replacer powder whisked in 6tbsp water
as needed Dark or Semisweet Chocolate chips (optional)
In a mixing bowl, combine flours, baking powder, salt and sugar. Whisk to combine.
In a measuring cup, stir together almond milk, oil and egg replacer mixture.
Stir in the wet ingredients into the dry ingredients and mix until just combined.
Heat the aebleskiver pan on medium-high heat. Lightly grease the pan with cooking spray.
Pour about 1tbsp batter into each of the cavity and quickly place 2~3 chocolate chips in the center of the batter. Use a spoon or knife to gently push the chocolate chips into the batter. Cover and cook for 2~3 minutes or until golden on the bottom. Gently flip the aebleskivers using chop sticks or a butter knife and cook the other side for another 2~3 minutes or until golden.
Remove from the pan and keep them warm until ready to serve. Repeat with the remaining batter. Serve warm with maple syrup and fruit.
View the recipe instructions at Cook's Hideout
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