Vegan buckwheat Schmarrn (shredded pancake)

Vegan take on Kaiserschmarrn (shredded pancake) made with buckwheat flour: fried until fluffy thanks to sparkling water and sweetened with a little yacon syrup – a rustic dessert.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 280 kcal per serving
• Protein: 9 g
• Fat: 9 g
• Carbs: 38 g

Ingredients

• 100g buckwheat flour
• 150ml sparkling water
• 50ml soya milk
• 2 tbsp yacon syrup
• 1 tbsp olive oil
• 1 tsp baking powder

Method

You’ll need: frying pan · mixing bowl

1. Mix the buckwheat flour with the baking powder and yacon syrup in a bowl.
2. Pour in the very fizzy water and the soya milk and stir only briefly so the bubbles are kept.
3. Heat the olive oil in a frying pan and pour in all the batter.
4. Let the thick pancake set over a medium heat for about 5 minutes, until the underside is firm.
5. Turn the pancake, even if it breaks, and tear it into small pieces with two forks, then fry them until done.

Good to know

A plant-based Schmarrn that turns out really fluffy? Sparkling water is the secret behind this gluten-free alpine hut favourite.

Swaps

Buckwheat flour → teff flour (for a darker batter). Sparkling water → vegan beer (for an extra bitter, interesting note; contains gluten).

Cooking tips

The bubbles are extremely important because no eggs are used. Pour the batter into the pan straight after mixing.

Storage

It's unbeatable fresh from the pan; reheated, it gets rather tough.

Allergens

Contains soya (from the soya milk). Vegan and gluten-free.

Dairy-free recipes