Healthier Kaiserschmarrn (big Austrian pancake bites)
Prep time
Cook time
Total time
Serves: 4
For the gluten-free flour mix:
  • 90g of brown rice flour
  • 50g of millet flour
  • 10 g of arrow root powder or organic corn starch
  • 1 teaspoon of psyllium husks
For the Kaiserschmarrn:
  • 1 tablespoon of chia seeds + 3 tablespoons of water
  • 150 g of gluten-free flour mix (or spelt flour type 605)
  • 1 teaspoon of aluminum-free baking powder
  • 1 pinch of cinnamon
  • 1 pinch of vanilla powder
  • 1 pinch of sea salt
  • 150 ml (gluten-free) oat milk
  • 2 tablespoons of maple syrup
  • 1 tablespoon of melted coconut oil, more for frying
  • 1 organic lemon, 1 tablespoon of the juice and the zest
  • 50 ml of sparkling water
  • 3 tablespoons of raisins, I like California raisins
  • apple sauce, unsweetened
  • powdered erythritol for decorative purposes
  1. Mix the chia seeds and water in a small bowl and set aside to thicken for about 10 minutes. Stir occasionally.
  2. Combine the flour mix, baking powder, cinnamon, vanilla and salt in a large bowl and whisk with a whisk to reduce any lumps.
  3. Now gradually add oat milk, maple syrup, melted coconut oil and lemon juice and zest and the chia egg and mix well. Finally, add the sparkling water and quickly but thoroughly whisk it into the batter. Let it sit for 5 – 10 minutes.
  4. Heat about a tablespoon of coconut oil in a big pan. Add the batter, spread it with a spoon and reduce the heat to medium. Sprinkle the raisins on top and let the pancake bake on one side until it forms bubbles on the surface.
  5. Flip the pancake and don’t mind if it breaks, you’ll want that! Bake the pancake from the other side for about another two minutes, then break the pancake in bites. Add another tablespoon of maple syrup to the pan to caramelize the pancake bites. Bake them for another minute or so until golden brown and baked through.
  6. Sprinkle the Kaiserschmarrn with powdered erythritol and serve with apple sauce and more raisins.
For a non-gluten-free version, simply swap the gluten-free flour mix with 50% whole-grain spelt flour and 50% normal spelt flour.
Recipe by Heavenlynn Healthy at