Vegan and gluten-free Kaiserschmarrn (shredded pancake)

Vegan and gluten-free Kaiserschmarrn (shredded pancake) with oat milk, apple purée and coconut oil: an easy recipe for a golden brown, moist sweet dish without gluten.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 200ml gluten-free oat milk
• 1 packet of gluten-free organic Kaiserschmarrn baking mix (without added sugar)
• 4 tbsp apple purée
• 1 tbsp virgin coconut oil for frying

Method

You’ll need: frying pan · mixing bowl · spatula

1. Stir the oat milk, gluten-free organic Kaiserschmarrn baking mix and apple purée in a bowl until smooth. Let the batter stand briefly so it can swell a little.
2. Gently heat the virgin coconut oil in a large frying pan. Pour in the batter and let it cook slowly over a medium heat.
3. As soon as the underside is golden brown, carefully turn the batter or divide it into rough pieces. Keep cooking until the Kaiserschmarrn has set well inside too.
4. Tear the pieces apart with a spatula and fry them a little longer. That gives them their typical, slightly irregular shape and delicate toasty flavours.
5. Serve the vegan, gluten-free Kaiserschmarrn straight from the pan. It's best enjoyed warm.

Good to know

Kaiserschmarrn works surprisingly well without egg or wheat. This version is quick to make, pleasantly moist and a lovely golden brown from the pan.

Swaps

Oat milk → unsweetened almond milk (often a more delicate flavour; contains tree nuts) | Apple purée → pear purée (similarly mild) | Coconut oil → avocado oil (milder flavour, mainly monounsaturated fats)

Allergens

Contains oats (oat milk); if you have coeliac disease, only use oat milk explicitly labelled gluten-free and a gluten-free baking mix. Usually well suited to children; during pregnancy it's no problem with hygienic preparation.

Dairy-free recipes