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If you’ve never tried gluten free Kaiserschmarrn, get ready for a fun and flavorful twist on the classic Austrian dessert. This light, shredded pancake is pan-fried until golden, tossed in sweetened coconut oil, and dusted with powdered sugar. Plump raisins soaked in rum and a bright, citrusy banana compote take this gluten free version to the next level. It’s perfect for breakfast, brunch or dessert, and you don’t need any special ingredients to pull it off at home.
Gluten free Kaiserschmarrn is a pan-fried, fluffy shredded pancake with raisins and banana compote. It’s sweet, soft and easy to make without gluten.
More tasty brunch ideas include French toast muffins, blueberry cream cheese muffins, tiramisu French toast casserole, and breakfast burritos.
Why You’ll Love It
Naturally gluten free: Made with coconut, rice and soy flours.
Pan-fried to perfection: Light, fluffy pieces with crispy edges.
Bright and fruity: Served with a sweet banana compote for extra flavor.
Classic with a twist: A traditional Austrian treat made allergy-friendly.
Crowd pleasing: Great for brunch, dessert or an afternoon snack.
Gluten Free Kaiserschmarrn Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Raisins: Soaked in rum to plump up and add flavor.
Rum: Infuses the raisins with richness and depth.
Coconut flour: Adds lightness and a hint of natural sweetness.
Rice flour: A smooth, neutral base for gluten free structure.
Soy flour: Adds protein and balances the texture.
Powdered sugar: Lightly sweetens the batter and finishes the dish.
Banana: Crushed banana binds the batter and adds moisture. It’s also sliced and simmered into a soft, fruity topping.
Coconut milk: A creamy dairy-free liquid that helps form the batter.
Apple cider vinegar: Reacts with baking powder for fluffiness.
Baking powder: Helps the pancake rise and stay airy.
Coconut oil: Used to cook the batter and create a sweet glaze.
Cane sugar: Sweetens the glaze for the finished pieces.
Icing sugar: Sprinkled on top for a classic finish.
Orange juice: Brings tang and citrus brightness to the compote.
Lemon juice: Enhances the fruit flavor and balances sweetness.
Maple syrup: Adds warm, earthy sweetness.
Vanilla paste: Deepens the flavor of the compote.
Brown sugar: Rich and slightly caramel-like, perfect with banana.
How to Make Gluten Free Vegan Kaisershmarrn
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Soak the raisins: Let raisins soak in rum, then drain.
Make the compote: Boil orange and lemon juice, then simmer with banana, syrup, vanilla and brown sugar.
Mix the batter: Combine dry ingredients, then add banana, coconut milk, vinegar mixture and raisins.
Prepare the glaze: Melt coconut oil and stir in cane sugar.
Cook the batter: Fry in coconut oil, flip, break into pieces and toss with sweetened oil.
Finish and serve: Dust with icing sugar and serve with banana compote.
Substitutions and Variations
Use raisins soaked in juice: Swap rum for orange or apple juice for an alcohol-free version.
Try different flours: Substitute almond flour or oat flour if soy or coconut flour isn’t available.
Top with berries: Serve with strawberry or blueberry compote for a twist.
Serving Suggestions
With savory breakfast options: Pair these with red bean and spinach shakshuka, breakfast sliders or baked eggs en cocotte.
With sweet breakfast dishes: For more sweetness, pair them with a blue mermaid smoothie bowl or some pistachio muffins.
How to Store Kaiserschmarrn Scrambled Pancakes
Store: Keep leftovers in a covered container in the fridge and eat within 2 to 3 days.
Freeze: Once they’re cooled completely, you can keep Kaiserschmarrn for 2 months in a freezer-safe container in the freezer.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in a 350°F oven for about 10 minutes.
Top Tips
Use a cast iron skillet: It heats evenly and helps caramelize the pancake edges.
Don’t skip the glaze: The sweetened coconut oil gives it that signature caramelized texture.
Break the pancake gently: Use a spatula to keep the pieces fluffy, not mashed.
Gluten Free Kaiserschmarrn FAQs
When it’s mixed with baking powder and added to pancake batter, it helps with the texture. It makes the pancakes fluffier. You won’t taste the vinegar in the finished gluten free dessert pancakes.
This recipe is designed to be gluten free, so regular flour may affect the texture.
In German, Kaiser means Emperor and schmarrn means a scrambled recipe. In Austria and Germany, this dish is served at breakfast and accompanied by plum compote and/or applesauce. There are different stories about the origin of the recipe though. Some tales claim the emperor sought refuge with a farmer during bad weather and his wife whipped up this treat. Others believe a pancake recipe went wrong and scrambling the result saved the dish.
Gluten Free Vegan Kaiserschmarrn with Bananas Recipe
Gluten Free Kaiserschmarrn
Equipment
- Cast Iron Skillet 12-Inch
Ingredients
- ½ Cup raisins
- ½ Cup rum
- ¼ Cup coconut flour
- ½ Cup rice flour
- 1 Tablespoon soy flour
- 1 Tablespoon powdered sugar, or Swerve sweetener, plus more for sprinkling
- 3 Tablespoons banana, mashed – use ¼ of a banana from the compote
- ⅓ Cup coconut milk
- 1 Teaspoon apple cider vinegar
- 1 Teaspoon baking powder
- 4 Tablespoon coconut oil
- ½ Tablespoon cane sugar
For the Banana Compote
- 1 Cup orange juice
- 1 lemon, juiced
- ¼ Cup maple syrup
- ½ Tablespoon vanilla paste
- 3 Tablespoons brown sugar
- 3 bananas, slice all except ¼ of 1 banana (to use in the pancakes)
Instructions
Soak the Raisins
- Add rum and raisins to a small bowl and set aside. Let soak for 20 minutes, then drain.
Make the Banana Compote
- Set aside ¼ of one of the bananas. Add orange juice and lemon juice to a saucepan and bring to a boil. Boil for 10 minutes.
- Reduce the heat to medium and add sliced bananas, maple syrup, vanilla paste, and brown sugar. Stir to dissolve sugar and cook for 5 minutes.
- Remove from heat and set aside to cool in a small bowl.
Make the Pancakes
- In a large mixing bowl, combine coconut flour, rice flour, soy flour, and powdered sugar. Make a well in the center of the flour mixture, and add crushed banana and coconut milk.
- In a small bowl, stir together apple cider vinegar and baking powder. Add to the flour and whisk to combine until smooth. Stir in the raisins.
- Prepare sweetened coconut oil mix. Melt 1 tablespoon of coconut oil and stir in the cane sugar. Set aside.
Cook the Kaiserschmarrn
- Melt remaining 3 tablespoons of coconut oil in a 12-inch cast iron skillet over medium high heat. Pour the batter into the skillet and cook for 4 minutes.
- Flip, and cook for 2 minutes. Use a spatula to break the pancake into smaller pieces. Pour the sweetened coconut oil mix into the skillet and continue tossing for 5 minutes.
- Sprinkle some powdered sugar on top and serve with banana compote.
Notes
Don’t skip the glaze: The sweetened coconut oil gives it that signature caramelized texture.
Break the pancake gently: Use a spatula to keep the pieces fluffy, not mashed.
Nutrition
Gluten free Kaiserschmarrn is a light, fluffy and beautifully caramelized treat that’s great for brunch or dessert. The rum-soaked raisins and tangy banana compote make every bite of these scrambled pancakes super flavorful and satisfying. With a simple batter and quick stovetop method, this dish is easy to prepare and fun to serve. Whether you’re gluten free or just curious to try something new, this version of Kaiserschmarrn delivers on texture, taste and comfort.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This is one of my go-to recipes of yours. Thank you!!
I haven’t had these in forever. I forgot how much I love them.