Oat Flake Kaiserschmarrn

Ingredients

• 2 Eggs
• 1.5 tbsp Coconut Blossom Sugar
• 1 pinch salt
• 125 g Blueberries
• 125 ml Milk (1.5% fat)
• 40 g Flour (Type 1050) (3 tbsp)
• 40 g Fine Oat Flakes (5 tbsp)
• 2 tsp Rapeseed Oil
• 1 tsp butter
• 1 tsp Powdered Sugar from Birch Sugar

Instructions

1. 1.

   Separate the eggs. Place the yolks in a mixing bowl, the whites in a tall container. Beat the egg whites with the whisk attachment of a hand mixer with 1/2 tbsp coconut blossom sugar and 1 pinch of salt until very stiff and set aside in the refrigerator.

2. 2.

   Meanwhile, wash the blueberries in a bowl with water. Drain them in a sieve, gently pat dry, and sort through them.

3. 3.

   Add the remaining coconut blossom sugar, milk, flour, and oat flakes to the yolks in the bowl and mix. Let the batter swell for 10-15 minutes.

4. 4.

   Fold the egg whites into the batter with a spatula.

5. 5.

   Heat 1 tsp of oil in a large non-stick pan. Pour the batter into the pan, sprinkle 2/3 of the blueberries over it, and bake the pancake over medium heat for about 4 minutes until the bottom is firm.

6. 6.

   Flip the pancake, add the remaining oil, and continue baking for 1-2 minutes.

7. 7.

   Tear the pancake into pieces with 2 spatulas. Add butter and continue baking for 1-2 minutes, shaking occasionally to prevent sticking. Serve the Kaiserschmarrn on a plate, sprinkle with the remaining blueberries, and dust with powdered sugar from birch sugar.