Gluten-free Kaiserschmarrn

Ingre­di­ents for 1–2 Kai­ser­schmarrn:

• 40g glu­ten free oat flour
• 60g Who­le grain rice flour
• 40g pota­to starch
• 1 teas­poon Bak­ing powder
• 1/4 tsp sea-salt (optio­nal)
• 1/2 tsp non-alco­ho­lic vanil­la extra­ct or pure vanil­la powder
• 250 ml uns­weeten­ed almond or light coco­nut milk
• 4 tbsp map­le syrup, divi­ded up
• 3 tbsp rai­sins (optio­nal)
• 1/2 tsp ground cin­na­mon, for serving
• 2–3 tbsp map­le syrup, for serving
• 80 ml straw­ber­ry, apple or cher­ry jam, for ser­ving (optio­nal)

Pre­pa­ra­ti­on:

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.

source

Pho­tos: Maar­ja Urb