Cinnamon Bun Ebelskivers Gluten Free & Vegan are a weekend treat in our house. These puffy little filled pancake treats are so fun to eat. This week we made cinnamon bun filling. They can however, be filled with just about anything you can think of. We have made chocolate chip filled and even savory corn dogs in our pan. If you don’t have an ebelskivers pan, then you really need to pick one up. We own a Lodge brand pan. Both kids and adults really enjoy eating these little stuffed pancakes. I wasn’t able to find a gluten-free and vegan recipe on the internet, so I created one. This recipe was inspired by the Williams-Sonoma recipe for Cinnamon Bun Stuffed Pancakes. We really hope you enjoy this recipe as much as we do.
Cinnamon Bun Ebelskiver – Gluten-Free, Dairy-Free, Egg-Free, Vegan
2 egg-replacer- (Ener-G Foods)
2 c. non-dairy milk (We used unsweetened almond milk)
1 tsp. mild vinegar
4 Tbsp. Oil (We used sunflower, any light flavored oil will work)
1/2 c. sugar
2 Tbsp. sweet rice flour
1 1/2 Tbsp. cinnamon
1/4 tsp. salt
4 Tbsp. non-dairy margarine
Using a fork, combine ingredients in a small mixing bowl.
3 Tbsp. non-dairy margarine
2 c. powdered sugar
1 tsp. gluten-free vanilla
2-3 Tbsp. non-dairy milk
Mix margarine and powdered sugar in a small bowl. Sir in vanilla and milk.
Preheat ebelskivers pan on the stove, over medium heat. Prepare egg-replacer for 2 eggs and set aside. In a 2 c. measuring cup combine milk and vinegar. Add to egg-replacer and stir in oil. Whisk together the dry ingredients. Add in the wet ingredients.
Once pan is hot, spray the wells with oil, you can use 1/4 tsp. margarine. Then using a spoon put about half a Tbsp. of batter per well. Place a small amount of cinnamon filling in the center of each battered filled well. Top with about half Tbsp. more batter. When they start to show air bubbles on top, flip over using two teaspoons, butter knives or skewers. We found the spoons to work best. Hold on a plate in a warm oven.
Top with cinnamon icing and serve. Enjoy!!!