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Vegan Kaiserschmarrn with Plum Compote
30 min
Breakfast
Dessert
Servings
Total
30 minPrep
10 minCook
20 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
Plum compote
-
¼ cup (40 g)raisins
-
¼ cup (60 mL)apple juice
-
8plums, quartered†
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¼ cup (60 mL)water
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1 Tbsp (14 g)granulated sugar
-
¼ tspground cinnamon
-
1 pinchground cloves (optional)
Vegan Kaiserschmarrn
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¾ cup (180 mL)aquafaba†
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1 tsp (3 g)cream of tartar
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2 cups (276 g)all-purpose flour
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¼ cup (56 g)granulated sugar
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½ tspbaking powder
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½ tspsalt
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1½ cups (360 mL)unsweetened soy milk
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¼ cup (60 mL)carbonated water
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2 Tbsp (28 g)unsalted vegan butter, melted, plus more for cooking
Optional toppings
-
powdered sugar
Directions
- In a small bowl, soak the raisins in apple juice for 10 minutes.
- Drain the apple juice from the raisins into a saucepan (reserve the raisins for later). Add the remaining compote ingredients to the saucepan as well. Cook at a gentle simmer for 10 - 15 minutes.
- Meanwhile, whip the aquafaba and cream of tartar in a large bowl using an electric hand mixer until soft peaks form.
- In another large bowl, sift together the flour, sugar, baking powder, and salt. Stir.
- Add the milk, carbonated water, butter, and vanilla extract. Stir until well combined.
- Gently fold in the aquafaba and raisins.
- In a medium pan on medium heat, melt a bit of butter, then pour in some of the batter, enough to cover the bottom of the pan about 1 cm thick. If the pan is too small, you might have to cook the pancake in more than 2 batches. Cook for 5 - 8 minutes, or until the bottom is golden.
- Flip the pancake and let it partly set for 1 - 2 minutes, then start to cut it apart into small pieces with wooden spatulas.
- Cook and stir until all the pieces have become golden and cooked through. Transfer to a plate and repeat with the remaining batter.
- Sprinkle over some powdered sugar if desired and serve with the plum compote. Enjoy!
Notes
- †If swapping for frozen fruit, use about 2 cups.
- †Aquafaba is the liquid from a jar or can of chickpeas.
Storage
- Best to enjoy immediately.
- Store leftovers in an airtight container in the fridge up to 2 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 29%
• all-purpose flour
Proteins 22%
• unsweetened soy milk
Fruits & Veggies 49%
• raisins
• plum
Calcium
• unsweetened soy milk
Fat
• unsalted vegan butter
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I give this recipe ⭐️⭐️⭐️⭐️⭐️ because once it’s all said and done it’s delicious but there was way too many variables for me. 1) it does not cook like a regular pancake so if you try pouring it like in the video forget about it now while in this phase i said u know what she ends up crumbling it anyway so imma just cook this kinda like a scramble at this point 🤷♀️ well it helped a little but to my surprise the air fryer did the trick. Visually it looked like i made shrimp tempura or popcorn chicken but tasted so yummy wow with some powder sugar it’s like eating a funnel cake…the compote was delish which takes me to the other issue…i used the grocery list feature which is amazing got the ingredients now im home about to make this im looking at the video and see she’s using cherries (i forget all about the plums) so i hop on my car because i didn’t get raisins too come home and start cookn and now READING the recipe and it didn’t call for cherries so the ingredients list does not match the video and last but not least this recipe has more than 10 ingredients contrary to the description and getting the aquafaba/tartar to make the whip makes this recipe a little on the advanced side or intermediate…just some good’ol feedback sending it with love and yes i will be making this again!!! 👍🏼
Very delicious 😍 approved by my husband, whose favorite food in Vienna was the original 😁
These tasted lovely but I had similar issues to some other commenters in getting the texture cooked right despite cooking it in batches to avoid it being to thick. I think my batter was a bit wet so might try again with less liquid. The plum compote was delicious, I chopped the plums into small pieces to make it a bit more jammy which was fab!
Very delicious. If you add the raisins to the batter in the skillet it‘s easier to distribute them more evenly. We also dust the pancake pieces with a teaspoon of sugar and let it caramelize.
Beautiful fluffy recipe! Had to cook 2nd side for longer.
I found the proportions/servings to be way too big (I reduced them with the built-in tool, but I still struggled to fit the batter in my biggest pan!).
Other than that, the recipe is quite nice and tasty.
I wish it were a bit fluffier (like in the traditional version). It also sits a bit heavy on your stomach - maybe from the aquafaba?
Anyway, will definitely make this again :)
Hello! If I do not have aquafaba, what is the alternative ingredient? Thank you! ☺️
I'm Austrian and I love this recipe. After tearing the dough, I still add a little sugar over it in the pan, then it caramelizes a bit. In Austria it is usually served with 'Zwetschgenröster' a type of Plum compote and whipped cream. (I use oatly) very delicious
I think some of the problems some of the people in the comments had stemmed from the fact they used a medium pan, as instructed, instead of a big one. Honestly the amount of batter is enough to fill the medium pan to the rim twice instead of just cover the bottom twice. I learned from other people's experience and I cooked the pancake in a big pan for twice as long as suggested on small heat and it came out OK. I had it with cherry compote and this batch lasted for three breakfasts. It's not bad but definitely not something I would come back to, just not my kind of flavors. Anyway, I enjoyed making something different for breakfast and that's always a good experience :)
Thank you for this recipe. I‘m German and was looking for a vegan Kaiserschmarrn recipe ever since I went vegan last year. And this one is very delicious and authentic. I made it yesterday and everyone love it. However, my batter was very runny and the Kaiserschmarrn a bit undercooked in the middle. Next time I might use a bit more flour and cook it longer on lower heat.
#teamnoraisins
Chewy on the inside and crrispy on the outside! It was real perfection
I love that you veganised Kaiserschmarrn! Unfortunately mine turned out to be quite sticky inside. Any idea why?
My family is of German descent so I made this for my dad's birthday. It was a hit! We had it with rhubarb jam. Spectacular! My only complaint is how can I make more at one time or at least often. I like chickpeas, but I really don't want piles of them just to get the aquafaba. Is there another way? 🤔
Thanks you Sadia! Fabulous work!
I have tried multiple Kaiserschmarrn recipes in the past and this is my new favorite!
Soft and chewy yet fully cooked through - which has been a problem with my past tries - and with a lovely crust.
We had them for breakfast this morning and ate the whole batch (2 persons). ;D
Dit was echt een perfect recept. Heerlijk mee ontbeten. ruime porties 😋 en snel klaar
Thank you, it’s exciting to see new recipes!! It would be amazing to know how to make the apple sauce you’ve mentioned
There are 2 teams in Austria when it comes to Kaiserschmarrn. Team 1 prefers thr dough with raisins (soaked in liquid - preferably Rum - for a couple of hours). Team 2 without. They would never marry outside their group 😉.
Hey there, again,
i made this for my daughter (10) and her friend (9) for lunch after a soup today. I thought "hm, that's a very big batch, I will have a good portion for myself as well". They ate almost everything and there were only few bites left :-D! And the friend is Austrian (we live here) and clearly she only knows the original version with dairy and eggs. Clap-clap, Sadia and Team! :-)
It was delicious!!
Loved that these were crunchy on the outside with a nice warm and soft texture on the inside. We made it with a strawberry compote and it was delicious!
Had everything to make this for Sunday brunch, and it was a huge hit! Thanks for exposing us to new cuisines PUL!
Around the world dishes. What a good idea! Something that I would love to see veganized is choux pastry. Chocolate elairs, cream puffs and gougere used to be high on my list of favourites. Now I've absolutely no idea how to replace the eggs...aquafaba? Tofu? Flax eggs??? What do you think?