Vegan Kaiserschmarrn with aquafaba (fluffy Austrian pancakes)

Step 1/ 4

• 200 g canned chickpeas
• ½ tsp whipped cream stabilizer
• ¼ tsp vanilla extract
• ⅛ 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

• 100 g flour
• 1½ tbsp sugar
• ½ tsp baking powder
• 150 ml oat milk
• 25 g margarine
• 25 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

• 25 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

• confectioner’s sugar (for serving)

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

Enjoy your meal!