This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I use aquafaba in this recipe for added fluffiness / structure. You can omit this if you don’t have it on hand, but it’ll result in a less fluffy (but still delicious) pancake.
- Kaiserschmarren is typically served with a fruit compote, usually plums. I used apples but feel welcome to use your favorite fruit on hand. You can also prepare this in advance if you’re short on time.
Vegan Kaiserschmarren
Details
4 servings
20 minutes
60 minutes
Print
Ingredients
- Pancakes
3 1/2 cups Vegan Milk
2 cups Flour
1/3 cup Aquafaba (I use chickpea brine)
3 tablespoons Sugar
2 tablespoons Lemon Juice
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Xanthan Gum (for structure, optional)
1/4 teaspoon Salt
Vegan Butter (as needed)
Powdered Sugar (as needed)
- Raisin Prep
1/2 cup Raisins
1/2 cup Rum
1 teaspoon Sugar
- Apple Compote
5 Apples
3/4 cups of Rum or Riesling
4 tablespoons Vegetable Oil
1 tablespoon Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
Leftover rum from raisins (above)
Directions
- Prep Raisins
- Mix 1 teaspoon of sugar with rum an a small bowl. Add raisins and set aside.
- Prep Apple Compote
- Preheat oven at 350F. Slice and core apples. Place apples in a bowl with oil, sugar, cinnamon, and salt. Toss to coat. Once oven is at temperature spread apples out on a parchment lined baking sheet. Allow to bake in oven for 30 minutes. Prepare pancake batter while baking.
- Once baked remove from oven and place in a pot with riesling or rum over medium low heat. Cook for another 30 minutes adding additional rum (from the soaked raisin water) as needed. Cook until compote is desired consistency then set aside.
- Pancakes
- Whisk together dry ingredients in a bowl, excluding xanthan gum. Set aside.
- Place aquafaba in a mixing bowl with lemon, vanilla, and xanthan gum. Mix on high until liquid forms peaks. Set aside.
- Place flour in a mixing bowl. Slowly add in vegan milk until well mixed. Once complete gently fold in aquafaba mixture until well incorporated.
- Heat up a skillet on medium-low heat. Once up to temperature melt some butter on the skillet to coat. Ladle pancake batter onto the skillet. Grab a small handful of raisins and sprinkle over the batter. Allow to cook until bubbles form and the top starts to dry slightly then flip.
- Once flipped allow to cook until bottom starts to turn golden. Once golden, use the spatula to cut pancake in to bite sized pieces. Continue to flip pieces until fully cooked then remove from heat. Repeat until batter is gone.
- Serve hot with a side of fruit compote and sprinkled with powdered sugar. Enjoy!
Forgot to do a proper recap from the live stream, but here are quick thoughts from the omnivore reviewer!
