Vegan Kaiserschmarrn with aquafaba (fluffy Austrian pancakes)
2 bowls, sieve, stand mixer with whisk, whisk, rubber spatula, nonstick pan, spatula
- 200 g canned chickpeas
- ½ tsp whipped cream stabilizer
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 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.
- 100 g flour
- 1½ tbsp sugar
- ½ tsp baking powder
- 150 ml oat milk
- 25 g margarine
- 25 ml sparkling water
- 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.
- 25 g raisins
- vegetable oil (for frying)
- nonstick pan
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.
- confectioner’s sugar (for serving)
Dust vegan Kaiserschmarrn with confectioner's sugar and serve just like that, or with jam or apple purée. Enjoy!