Gluten-free Kaiserschmarrn

Ah – Kaiserschmarrn. If you have been skiing or are going skiing here in Europe, you will likely have come across this dish. For the blog, I wanted to create a version that’s gluten-free. As you know, all of the recipes on the blog are gluten-free. This Gluten-free Kaiserschmarrn is super fluffy and super delicious. And you know… we did a test trial when we were cooking up the dish (devoured)… then another one that was shot, which also got devoured… I can definitely vouch for deliciousness this week!!

What You Will Find in This Post

• What is (Gluten-free) Kaiserschmarrn?
• Why is this Kaiserschmarrn good for us?
• Easy Swaps and Questions
• How to adjust this recipe to your individual dietary requirements
• Other delicious pancake recipes on the blog

What is (Gluten-free) Kaiserschmarrn?

Kaiserschmarrn is a very traditional Austrian recipe. Apparently, one of it’s former emperor’s absolutely loved the dish. Kaiser means emperor in German, and schmarrn means to tear apart, or torn up. So, basically, it’s a torn-up pancake. When you are in Austria, or even in the Bavarian region, you tend to find it most often when in the mountains (on a “Hütte”), and it can be served either as lunch or dessert.

Why is this Gluten-free Kaiserschmarrn good for you?

This week, I will focus on two of the flours that I am using in this dish, which is Sorghum Flour, and Arrowroot Starch. You may or may not know from your own experience that cooking with gluten-free flour is oftentimes different than cooking with “regular” flour. That is because the gluten part (the part that binds flour together) is removed in gluten-free flours. I talk a lot about how to “perfect” your recipes with gluten-free flour because there is nothing more frustrating than the recipes not turning out. I have a free complete gluten-free flour guide where you can learn more.

Sorghum Flour

Sorghum Flour is very similar in terms of texture and taste to “regular”, white, flour. If you have never heard of sorghum before, it is an ancient cereal grain that is originally from Africa, but different kinds of crops grow around the world. Sorghum is quite high in fiber, as well as many of the B vitamins. In addition, it is rich in copper, iron, magnesium, phosphorus, potassium, and zinc. Sorghum also contains quite a bit of protein. In fact, it contains as much protein like quinoa, a grain praised for its protein content. That also means that the flour will keep you satiated and full for a while. In addition, Sorghum is also really high in antioxidants, especially flavonoids, and phenolic acids. As you likely know by now, antioxidants are important in order to combat oxidative stress in our bodies and prevent the formation of various Western diseases.

Arrowroot Starch

Arrowroot starch is a tropical tuber that grows around Indonesia. If you have never seen Arrowroot Starch, it is a very fine, starkly white powder. Arrowroot Starch also contains a tad more protein than you would traditionally anticipate from your “regular” flour. It also contains an exceptional amount of folate. Folate is part of the B vitamin family. It is needed in order to support making both your red and white blood cells and to convert carbohydrates into energy. Folate is particularly important during times of rapid cell growth, for example, when you are pregnant. In addition, Arrowroot Starch may be an excellent prebiotic, which is the type of fiber that feeds the good gut bacteria in your stomach. Both prebiotics and probiotics are needed in order to have a well functioning, rounded, immune system.

Easy Swaps and Questions

Why do I need the pineapple or apple juice? Traditionally, the raisins are soaked in rum, but I wanted to create a version without alcohol that still at the same time provides a bit of flavor profile. If you want to use rum instead, you can of course substitute.

Can I serve the pancakes with something other than apple sauce? Yes of course, traditionally food compotes are used – so apple or plum work really well. However, you could also add some chocolate sauce (try my Vegan Chocolate Hazelnut Creme, for example, or just plainly some powdered (coconut or xylit) sugar.

Can I make Kaiserschmarrn more savory? Traditionally, this recipe is intended as a sweet one. “Newer” or trendy versions leave out the sugar and incorporate perhaps wilted spinach, cheese, or bacon. Personally, I would leave this as a sweet dish or dessert and not necessarily mess with it.

Other Delicious Pancake Recipes on the Blog

I am in love with pancakes, so you can expect absolutely a lot of deliciousness in this department from me!! Be sure to check out the following:

• Easy Pantry Staple Banana Pancakes
• Fluffy Lemon Buttermilk Pancakes
• Apple Spiced Pancakes
• Chocolate Banana Pancakes

How can I adjust this Gluten-free Kaiserschmarrn to my dietary requirements?

This week’s recipe is vegetarian and nut-free. Unfortunately, due to the usage of both ghee and eggs, it’s not vegan. Sorghum, albeit technically an ancient grain, is also not considered to be fully paleo.

I hope you enjoy this delicious, fluffy, torn-up Austrian pancake. Please let me know how you get on, and how you are enjoying the recipe! I cannot wait to hear from you! Happy Kaiserschmarrn-making.