One of my absolute favorite things to make are ebelskivers. These little Danish treats are a fine cross between a pancake and a popover and can be filled with anything from sweet to savory. I discovered these little guys back in college (yes, I was pretty fancy back then) along with my best friend Melissa–WE WERE OBSESSED! We made everything from Feta-Black Olive and Mac-n-Cheese (clearly before I turned vegan) to Caramel Apple and Gingerbread.
Now that I’ve become vegan, I knew there just had to be a way to recreate these delicate morsels without the buttermilk and eggs. So here ya go…
Vegan Pumpkin-Cream Cheese Ebelskivers
- ebelskiver pan
- tools to turn your ebelskivers (they sell actually tools, but you can get away with two spoons or a set of chopsticks)
For Your Batter
- 2 cups all-purpose flour (Gluten-Free friends, feel free to substitute gluten-free flour…I love Pamela’s Baking and Pancake Mix)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- salt, to taste
- 2 tbs agave nectar
- 4 tbs (1/2 stick) vegan butter (I like Earth Balance) melted
- 1 tbs vanilla
- 2 cups non-dairy milk, plus 4 tbs lemon juice (This is your vegan buttermilk)
- 1 tbs ground flax seed, plus 3 tbs water (replaces 1 egg)
For Your Filling
- 8 oz vegan cream cheese (Daiya just came out with their own tasty version)
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp nutmeg
- agave nectar to taste (I personally don’t use it, but some people like the sweetness)
- On medium heat, begin to warm your ebelskiver pan
- In mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large measuring cup, combine non-dairy milk and lemon juice. Set aside and allow to sit for a few minutes. Add this to your dry ingredients and whisk until fully combined
- In a small bowl, combine flax and water and allow to thicken. Add this to your batter and whisk vigorously until your egg replacer has been fully incorporated.
- In another mixing bowl, combine cream cheese puree, spices, and nectar and whisk until fully combined.
- Prepare you pan but lightly oiling each well.
- Fill each well half way with batter, add about a tablespoon of filling to each, then will the well with more batter. **You must work quickly**
- After about 2 minutes or until the sides of the ebelsksiver are golden, flip each ebelskiver and continue cooking for another minute or so. This part takes a little practice, but remember…Never apologize!
- Take your ebelskivers out of the pan, top with a little powdered sugar or maple syrup and serve immediately.