Shredded pancake was actually the one dish I desired the most when I lived in Mexico for my semester abroad. Must have been the Austrian influence, since I lived in Tirol for two years before going to Mexico. Anyway, my girls, who had picked me up at the airport of Munich after six months of quesadillas and guacamole, couldn’t reject my request and I got my much longed for imperial breakfast. Imperial? Yes, in Austria, where it’s from, this dish is literally called “imperial nonsense”. Austrians would rather eat this shredded pancake as dessert, though. Give them their due: instead of cooking one pancake after another (more or less) patiently, they take the easy way out by pouring all of the batter into the pan and tearing it to bite-size pieces after baking.
Austrian Shredded Pancake (Kaiserschmarrn)
Instead of cooking one pancake after another patiently, Austrians take the easy way out by pouring all of the batter into the pan and tearing it to bite-size pieces after baking 😄
This version of the imperial nonsense (no really, that’s the literal translation) is made without milk and eggs (#vegan). It’s pretty healthy AND delicious. Plus, it’s super easy to make as my friend, who rarely ever cooks, demonstrates in the video.
Get the recipe: http://bit.ly/2wlK5C8 #pancakes #recipe
Music by Ehrling: https://soundcloud.com/ehrling
Posted by MINAMADE on Tuesday, August 29, 2017
I hope you love this recipe – please let me know in the comment section below! If you make this shredded pancake, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
This shredded pancake is a healthier version of the Austrian Kaiserschmarrn. It's free from milk, eggs and wheat flour, which means it's vegan and gluten-free. No matter, if you eat it for breakfast or dessert, it's delicious any time of the day.
- 1,5 cups oat flour (oats ground into flour) (130 g)
- 1 tsp baking powder
- a pinch of salt
- 1/2 tsp vanilla (or half of a vanilla pod)
- 2/3 cups sparkling water (150 ml)
- 1/2 cup plant milk (e.g. soy or almond milk) (100 ml)
- 1-2 tbsp maple syrup to taste
- 1 tsp coconut oil / margarine / frying oil
- a handful of raisins (optional)
- 1/2 cup apple sauce for serving (optional)
- coconut sugar (or powdered sugar) for serving (optional)
In a mixing bowl, combine ground oats with baking powder, salt and vanilla. Add water, milk and maple syrup and whisk quickly.
Heat some oil in a pan. Pour the batter into hot pan, add raisins (if using) and bake over medium heat until the bottom is cooked through.
Either divide into parts before flipping or flip the whole thing and cook for another 2-3 minutes.
Either rip apart the pancake by using two forks (with caution if it's a nonstick pan) or break into pieces with a spatula/ flipper.
Serve right away with powdered sugar and apple sauce or stewed plums.
- Makes two small or on large, very filling serving.
- You can either buy apple sauce (make sure the only ingredient is apples) or make it yourself: Peel and core apples. Cut into small cubes, sprinkle with lemon and cook for about 15 minutes over low heat. Purée with an (immersion) blender.