Gluten-Free Flour Mix
- 1/2 Cup brown rice flour
- 1/4 Cup millet flour
- 2 Teaspoons Arrowroot powder or corn starch
- 1 Teaspoon psyllium husks
Kaiserschmarren (torn pancakes)
- 1 Tablespoon chia seeds
- 3 Tablespoons water
- 2/3 Cup Gluten-Free Flour Mix (from above)
- 1 Teaspoon aluminum free baking powder
- 1 pinch of cinnamon
- 1 pinch of vanilla powder
- 1 pinch of salt (sea salt)
- 1/2 Cup Oat milk (gluten-free) plus see next ingredient
- 1 Tablespoon Oat milk (gluten-free)
- 2 Tablespoons maple syrup
- 1 Tablespoon coconut oil, melted, plus more for frying
- 1 lemon (organic)
- 1 Tablespoon juice from organic lemon
- 1 Tablespoon zest from organic lemon
- 3 Tablespoons sparkling water
- 3 Tablespoons California raisins
1. Mix the chia seeds and the water together in a small bowl. Set aside to thicken for about 10 minutes. Stir occasionally.
2. Combine the flour mix, baking powder, cinnamon, vanilla and salt in a large bowl and whisk to reduce any lumps.
3. Gradually add oat milk, maple syrup, melted coconut oil, lemon juice and zest, chia seeds and mix well. Finally, add the sparkling water and quickly and thoroughly whisk it into the batter. Let the batter sit for 5 – 10 minutes.
4. Heat about a tablespoon of coconut oil in a big pan. Add the batter, spread it with a spoon and reduce the heat to medium. Sprinkle California raisins on top and let the pancake bake on one side until it forms bubbles on the surface.
5. Flip the pancake over – don’t worry if it breaks – you will want that! Cook the pancake on the other side for about another two minutes, then break the pancake into bites. Add another tablespoon of maple syrup to the pan to carmelize the pancake bites. Cook them for another minute or so until golden brown and cooked through.
6. Sprinkle the Kaiserschmarrn with powdered erythritol and serve with apple sauce and more raisins.
*Note: For a non gluten-free version, simply swap the gluten-free flour mix with 50% whole-grain spelt flour and 50% normal spelt flour.