austrian torn pancakes: kaiserschmarrn // gluten and dairy free

gluten and dairy free austrian kaiserschmarrn (torn pancakes)

Pancakes are pretty great. Austrian kaiserschmarrn or ‘torn pancakes’ are a seriously awesome alternative. I was introduced to these by Lara, who is from Vienna, and also happens to be the other half of our first ever cross-cultural collaboration. We decided that there was no better way to share our cultures then through the thing that brought us together – food! In return for the gift of kaiserschmarrn, I declared that Lara would be making the most traditionally Australian recipe I could think of – Anzac biscuits. 

gluten and dairy free austrian kaiserschmarrn (torn pancakes)

I do feel a little remorseful that I have adapted Lara’s grandmother’s recipe, but I hope my gluten and dairy free version of the Austrian kaiserschmarrn is able to do the original justice. If you, unlike me, have tried the traditional version of these pancakes (maybe even all the way from Austria!) and find this version is nothing at all like the kaiserschmarrn you salivated over – I’m sorry! Even though the texture of these kaiserschmarrn might differ to the traditional, I still thought the the dense cakey interior and crispy edges were delicious, and probably a consequence of using coconut flour. Although I had never before eaten this particular breed of breakfast food I am well and truly hooked now! 

gluten and dairy free austrian kaiserschmarrn (torn pancakes)

Enjoy this not-so-traditional recipe for Austrian kaiserschmarrn and be sure to check out Lara’s recreation of Anzac biscuits. 

austrian torn pancakes: kaiserschmarrn // gf, df
Serves 2
Give a nod to Austria with thick and cakey pancakes that are not overly sweet, and entirely tummy friendly. Best eaten hot, torn into pieces, and liberally dusted with icing sugar. And while the recipe is not entirely traditional, there is no compromise on taste or texture with the gluten and dairy free substitutes.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 eggs, separated
  2. 150g sorghum flour
  3. 50g coconut flour
  4. 300ml rice milk
  5. coconut oil, to fry
  6. icing sugar, to dust
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Instructions
  1. In a clean, dry bowl (preferably glass or ceramic) whip the egg whites until stiff.
  2. In a large jug, whisk egg yolks, flours and milk until the dough is thick and smooth. You might need to swap to a spatula as the batter gets thicker.
  3. Carefully fold the whites into the batter until well combined, keeping the mixture as airy is possible.
  4. Heat coconut oil in a frying pan over medium-high heat.
  5. Add large spoonfuls of the batter, and spread into half-centimetre thick discs. Cook for three minutes or until golden, then flip and cook the other side. Repeat with remaining batter.
  6. While still warm, tear the pancakes into pieces, scatter over a plate and then dust with icing sugar.
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Adapted from Lara's traditional austrian recipe
beware the beans http://bewarethebeans.com/

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