A version of this recipe previously appeared on Yogi raised by the wolf.
The original recipe of these torn pancakes is from Austria and Bavaria. It’s something my mom made for us many times in my childhood. It’s one of the best comfort foods during the cold season but I craved it so much that I had to make it today.
The original Kaiserschmarn is served as a main or dessert, but to me it feels like breakfast for dinner! But I’ve had it many times for actual breakfast as well. For whatever meal you have this gluten-free version of torn pancakes, I hope you enjoy!
Cooking in the States? Consult this handy conversion chart.
Vegan & Gluten-Free Austrian Torn Pancakes (Kaiserschmarrn)
- 450 g gluten-free flour mix
- 50 g rice grist
- 3 teaspoons date syrup
- 1 L rice milk (or any kind of plant milk)
- 3 g gluten free baking powder
- vanilla extract to taste
- pinch of salt
- 1 teaspoon lemon juice or a pinch of lemon zest
- coconut oil or vegan butter
1. Combine all the ingredients in a mixing bowl and whisk until you have a smooth batter. Let it rest for about 30 minutes.
2. After it rested enough, heat the coconut oil in a big pan and pour the mass in it. Cook it on medium heat until the bottom starts to brown, then turn it around and break it into pieces with a wooden spoon. Bake it until all the pieces get nice and bronzy. I like it with bigger pieces and baked until it gets a little burnt.
3. At my parents’ house, we have it with baked pear compote, cinnamon sugar and /or homemade jam. And my mom makes it in the oven so it’s nicely baked and burnt as I love, but I was just scared I mess it up so I tried in a pan first, as the original recipe goes.
Related: Vegan Chai Spice Pancakes
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Photos: Imola Tóth