Vegan Kaiserschmarrn

Ingredients

• 2 tbsp Raw cane sugar
• 200 ml Oat Drink (Oat Milk)
• 200 g Spelt flour Type 1050
• 2 tsp Weinstein baking powder
• a pinch of salt
• 100 ml chickpea water (aquafaba)
• 1 tbsp Rapeseed Oil
• 250 g blueberries
• 1 cinnamon stick
• 200 g coconut yogurt
• 2 tbsp almond flakes

Instructions

1. 1.

   Mix sugar with oat drink, then add flour, baking powder and a pinch of salt; whisk into a smooth batter.

2. 2.

   Whip the aquafaba until stiff peaks form and gently fold it into the batter.

3. 3.

   Heat rapeseed oil in a pan and pour in the batter. Cook for about 5 minutes until golden brown and small bubbles appear on the surface.

4. 4.

   Flip the batter, cook the other side for another 3–5 minutes, then break into bite‑sized pieces with a spatula.

5. 5.

   For the blueberry compote, rinse blueberries and briefly simmer them in a small pot; add the cinnamon stick and let it simmer gently for about 5 minutes at low heat.

6. 6.

   Remove the cinnamon stick. Serve the vegan Kaiserschmarrn topped with coconut yogurt, blueberry compote, and almond flakes.