Vegan Gluten-Free Kaiserschmarrn
A gluten-free and vegan adaptation of the classic Austrian Kaiserschmarrn, made with oat flour and cornstarch for a light texture. This version features rum-soaked raisins and uses sparkling water for extra fluffiness. Perfect for those following a gluten-free diet who still want to enjoy this traditional shredded pancake dessert.
Instructions
- Heat 40ml soy milk and combine with rum. Pour over raisins and let soak while preparing the batter.
- In a large bowl, combine oat flour, corn starch, baking powder, vanilla sugar, and salt. Mix well.
- In another bowl, combine soy milk and apple cider vinegar. Let stand for a minute to curdle.
- Add sparkling water to the milk mixture.
- Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
- Drain the raisins and fold them into the batter.
- Heat vegetable oil in a large non-stick pan over medium heat.
- Pour the batter into the heated pan and cook until bubbles form on the surface and the bottom is golden brown.
- Flip the pancake and cook for another minute.
- Using two spatulas or a fork, tear the pancake into bite-sized pieces.
- Continue cooking, stirring occasionally, until all pieces are golden brown and slightly crispy.
- Serve hot, dusted with sugar, or topped with applesauce, maple syrup, or your favorite fruit compote.
- Note: Make sure to use certified gluten-free oat flour if you have celiac disease or severe gluten sensitivity.
Notes
- Let the soy milk + vinegar curdle briefly (it helps tenderness).
- Oat flour batters can thicken; if needed, add a small splash of soy milk to loosen.
- Cook on medium heat so the center sets before browning too much.
- After tearing, give the pieces a little time in the pan to get golden and slightly crisp.
Equipment Needed
- Saucepan
- Stove
- Mixing Bowl
- Whisk
- Measuring Cups
- Pan
- Spatula
Nutrition Facts
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