Kaiserschmarrn
This vegan and gluten-free version of the traditional Austrian caramelised pancake dessert is so delicious and the perfect healthy treat.
Ingredients
- 130 g gluten-free oat flour
- 30 g brown rice flour
- 30 g potato starch
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 240 ml gluten-free oat milk
- 4 tbsp maple syrup divided
Toppings
- cinnamon
- fresh fruit
- apple sauce
Instructions
- In a medium-sized bowl, combine oat flour, brown rice flour, potato starch baking powder and vanilla extract and whisk to combine.
- Pour in the milk and 3 tablespoons of maple syrup until you get a smooth batter.
- Place a non-stick pan on medium-high heat. Pour in the batter and spread it around the pan.
- Cook on one side until bubbles form on the surface, about 5 minutes. Then flip the pancake and cook for another 2-3 minutes. Break the pancake into pieces and add the extra tablespoon of maple syrup to the pan. Cook, stirring often, until the pancake pieces are golden brown and lightly caramelised.
- Serve with cinnamon, maple syrup, apple sauce and fresh fruit.
Notes
Oat Milk: Did you know how easy it is to make homemade gluten-free oat milk? Check out my recipe here.