Gluten Free Kaiserschmarrn
This gluten free Kaiserschmarrn is a fun, pan-fried pancake dish with soft texture and caramelized edges. It’s sweet, fluffy and paired with a warm banana compote. A classic Austrian recipe made gluten free and extra tasty.
Servings: 4
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
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.
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
Calories: 617kcal | Carbohydrates: 96g | Protein: 13g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 178mg | Potassium: 979mg | Fiber: 8g | Sugar: 45g | Vitamin A: 198IU | Vitamin C: 55mg | Calcium: 146mg | Iron: 3mg
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