Dairy-Free Kaiserschmarrn
Indulge in the classic alpine delight with a modern twist—Dairy-Free Kaiserschmarrn! This light and fluffy Austrian shredded pancake is thoughtfully crafted without any dairy, making it perfect for those with dietary restrictions. Featuring a luscious combination of almond milk, zesty lemon, and plump raisins, this recipe delivers the same comforting sweetness and rich flavors you'd expect from the original. The airy batter is achieved by folding in whipped egg whites, ensuring every bite is delightfully soft and cloud-like. Cooked to golden perfection in a skillet and dusted generously with powdered sugar, this dairy-free Kaiserschmarrn is an elegant dessert or brunch treat that's ready in under 35 minutes. Perfect for sharing, it's a must-try for fans of European-inspired cuisine looking for a dairy-free alternative!
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 4 large eggs, separated
- 250 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 50 grams raisins
- 2 tablespoons vegetable oil
- 2 tablespoons powdered sugar, for dusting
Instructions
In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar until well combined.
In a separate large bowl, beat the egg yolks and add the almond milk, vanilla extract, and lemon zest. Mix until the ingredients are well incorporated.
Slowly add the dry ingredients into the wet ingredients, stirring continuously until you achieve a smooth batter. Fold in the raisins.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, ensuring not to deflate them, to maintain a fluffy texture.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour half of the batter into the skillet, leveling it out with a spatula.
Cook for about 5 minutes, or until the bottom is golden brown and the edges begin to set. Use a spatula to quarter the pancake in the pan, making it easier to flip.
Carefully flip each section and continue cooking for another 3-5 minutes until golden brown and cooked through.
Using the spatula, tear the cooked pancake into bite-sized pieces. Remove from the pan and set aside, keeping warm.
Repeat with the remaining oil and batter to cook the second batch.
Serve the shredded Kaiserschmarrn pieces on a platter and dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 75.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 649 mg | 50% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
