All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Gluten-free Kaiserschmarrn

In this reci­pe, the Aus­tri­an Kai­ser­schmarrn is available in a glu­ten- and dairy-free ver­si­on. Just the thing when the cra­ving for com­fort­ing sweets takes over and you need some­thing baked quickly. 

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Ingre­di­ents for 1–2 Kai­ser­schmarrn:


In a medi­um bowl, mix tog­e­ther the oat flour, brown rice flour, pota­to starch, bak­ing pow­der, sea salt (if using) and vanil­la evenly. 

While stir­ring, slow­ly pour in the milk and 3 tab­les­poons of map­le syrup to form a lump-free, smooth batter.

Pour the bat­ter into a non­stick cera­mic skil­let hea­ted over medi­um-high heat and spread it into the pan. Sprink­le the rai­sins on top (if desired).

Cook on one side until bubbles form on the sur­face, about 4 to 5 minu­tes. Then turn the pan­ca­ke over and bake for ano­ther 2–3 minu­tes. Add the addi­tio­nal tab­les­poon of map­le syrup to the pan and fry the pan­ca­ke bro­ken into pie­ces, stir­ring fre­quent­ly. The pan­ca­ke pie­ces should be gol­den brown and slight­ly caramelized.

Ser­ve imme­dia­te­ly with cin­na­mon and map­le syrup or jam.


Pho­tos: Maar­ja Urb

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