Ingredients
200g almonds
400g medjool dates
4 tablespoons raw cacao powder
2 ½ tablespoons almond butter
2 tablespoons coconut oil
method
Begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
Add the medjool dates and coconut oil and pulse until it’s fully mixed. This recipe was the inspiration behind our on-the-go cacao & almond energy ball, which remains one of our most popular products. with just five simple ingredients, these couldn’t be easier or more delicious.
Add the almond butter and cacao and then mix again in the food processor.
Take a tablespoon of the mixture and roll into a ball. Continue doing this until the mixture has finished.
Place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge.
This recipe was the inspiration behind our on-the-go cacao & almond energy ball, which remains one of our most popular products. with just five simple ingredients, these couldn’t be easier or more delicious.

2 large eggs divided
1 tbsp sugar
1 cup all purpose flour
1/2 tsp baking powder
1 cup buttermilk
2 tbsp butter melted and cooled
1/2 tsp vanilla
oil for the pan
maple syrup and powdered sugar to serve

Instructions
In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
Fold in the egg whites, a third at a time, until incorporated.
Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

Originally I tried to take the batter from my fluffy Japanese pancakes to try to make into pancake balls, but it was an absolute disaster. I think maybe I didn’t let them cook through enough? Anyway, it was a mistake so I went with a more classic pancake recipe but also whipped up the whites separately so that the balls would be a bit fluffier.

They turned out super cute and tasted even better than they looked. What is it about food being balls? Or if you put them on a stick?! I almost died of the cuteness before inhaling them. A note on inhaling though, be careful when you’re eating powdered sugar. Sometimes I get too excited and it whooshes into my through and coughing abounds. Not a good look. Anyway, hope you make these little pancake balls, either as a special breakfast/brunch or even just as regular one when you have some time.

Originally I tried to take the batter from my fluffy Japanese pancakes to try to make into pancake balls, but it was an absolute disaster. I think maybe I didn’t let them cook through enough? Anyway, it was a mistake so I went with a more classic pancake recipe but also whipped up the whites separately so that the balls would be a bit fluffier.

They turned out super cute and tasted even better than they looked. What is it about food being balls? Or if you put them on a stick?! I almost died of the cuteness before inhaling them. A note on inhaling though, be careful when you’re eating powdered sugar. Sometimes I get too excited and it whooshes into my through and coughing abounds. Not a good look. Anyway, hope you make these little pancake balls, either as a special breakfast/brunch or even just as regular one when you have some time.

2 large eggs divided
1 tbsp sugar
1 cup all purpose flour
1/2 tsp baking powder
1 cup buttermilk
2 tbsp butter melted and cooled
1/2 tsp vanilla
oil for the pan
maple syrup and powdered sugar to serve

Instructions
In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
Fold in the egg whites, a third at a time, until incorporated.
Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.