Vegan Gluten-Free Kaiserschmarrn

Instructions

1. Heat 40ml soy milk and combine with rum. Pour over raisins and let soak while preparing the batter.
2. In a large bowl, combine oat flour, corn starch, baking powder, vanilla sugar, and salt. Mix well.
3. In another bowl, combine soy milk and apple cider vinegar. Let stand for a minute to curdle.
4. Add sparkling water to the milk mixture.
5. Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
6. Drain the raisins and fold them into the batter.
7. Heat vegetable oil in a large non-stick pan over medium heat.
8. Pour the batter into the heated pan and cook until bubbles form on the surface and the bottom is golden brown.
9. Flip the pancake and cook for another minute.
10. Using two spatulas or a fork, tear the pancake into bite-sized pieces.
11. Continue cooking, stirring occasionally, until all pieces are golden brown and slightly crispy.
12. Serve hot, dusted with sugar, or topped with applesauce, maple syrup, or your favorite fruit compote.
13. Note: Make sure to use certified gluten-free oat flour if you have celiac disease or severe gluten sensitivity.