Vegan Kaiserschmarrn with aquafaba (fluffy Austrian pancakes)

Based on 5 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g canned chickpeas
1 tsp whipped cream stabilizer
½ tsp vanilla extract
¼ tsp salt
200 g flour
3 tbsp sugar
1 tsp baking powder
300 ml oat milk
50 g margarine
50 ml sparkling water
50 g raisins
vegetable oil (for frying)
confectioner’s sugar (for serving)

Utensils

  • 2 bowls
  • sieve
  • stand mixer with whisk
  • whisk
  • rubber spatula
  • nonstick pan
  • spatula
  • Step 1/4

    Place a fine sieve over a bowl and drain the canned chickpeas. The reserved liquid in the bowl is aquafaba. You should have approx. 100 ml (1/2 cup) aquafaba per 400 g/14 oz. can of chickpeas. Add aquafaba, whipped cream stabilizer, vanilla extract, and salt to a stand mixer with whisks, and whisk for approx. 10 min., or until the mixture is stiff. You can also use a hand mixer for this. The volume should increase significantly.
    • 400 g canned chickpeas
    • 1 tsp whipped cream stabilizer
    • ½ tsp vanilla extract
    • ¼ tsp salt
    • bowl
    • sieve
    • stand mixer with whisk

    Place a fine sieve over a bowl and drain the canned chickpeas. The reserved liquid in the bowl is aquafaba. You should have approx. 100 ml (1/2 cup) aquafaba per 400 g/14 oz. can of chickpeas. Add aquafaba, whipped cream stabilizer, vanilla extract, and salt to a stand mixer with whisks, and whisk for approx. 10 min., or until the mixture is stiff. You can also use a hand mixer for this. The volume should increase significantly.

  • Step 2/4

    In another bowl, mix flour, sugar, and baking powder together. Add plant-based milk and melted margarine and stir until a smooth batter forms. Stir in sparkling water, then gently fold in the beaten aquafaba.
    • 200 g flour
    • 3 tbsp sugar
    • 1 tsp baking powder
    • 300 ml oat milk
    • 50 g margarine
    • 50 ml sparkling water
    • bowl
    • whisk
    • rubber spatula

    In another bowl, mix flour, sugar, and baking powder together. Add plant-based milk and melted margarine and stir until a smooth batter forms. Stir in sparkling water, then gently fold in the beaten aquafaba.

  • Step 3/4

    Heat margarine or vegetable oil in a large nonstick pan over medium heat. The batter is enough for 2 - 3 servings, so don't add everything at once. Fill the batter up approx. 1-cm (0.5-inch) high. If desired, sprinkle with some raisins. Fry over medium-low heat until the surface of the batter is bubbly and not moist anymore. The pancakes should be golden brown on the bottom. Flip and keep frying for approx. 1 - 2. min on the other side. Use two forks to pull apart the pancake into smaller chunks. Keep frying until the batter is cooked through.
    • 50 g raisins
    • vegetable oil (for frying)
    • nonstick pan
    • spatula

    Heat margarine or vegetable oil in a large nonstick pan over medium heat. The batter is enough for 2 - 3 servings, so don't add everything at once. Fill the batter up approx. 1-cm (0.5-inch) high. If desired, sprinkle with some raisins. Fry over medium-low heat until the surface of the batter is bubbly and not moist anymore. The pancakes should be golden brown on the bottom. Flip and keep frying for approx. 1 - 2. min on the other side. Use two forks to pull apart the pancake into smaller chunks. Keep frying until the batter is cooked through.

  • Step 4/4

    Dust vegan Kaiserschmarrn with confectioner's sugar and serve just like that, or with jam or apple purée. Enjoy!
    • confectioner’s sugar (for serving)

    Dust vegan Kaiserschmarrn with confectioner's sugar and serve just like that, or with jam or apple purée. Enjoy!