If you are from or have been to Austria before the odds are you have probably had some kind of Kaiserschmarrn before. It is not for sure where the dish originated, but legend has it that it was an accidental creation that was served to the emperor of Austria the “Kaiser” who loved it so much that it was then named after him. It is pretty much a shredded fluffy pancake that is roasted in the oven or the stove.
I remember having Kaiserschmarrn pretty much every day on skiing holidays in the Austrian Alps and whenever my grandma used to make it. Ever since going vegan I haven’t had it, so I thought it was time to try and veganize it and to add a little edge I made it a Matcha Kaiserschmarrn. Because who doesn’t like Matcha, right? You could however easily just leave out the Matcha and make it a traditional version with just a hint of vanilla.
The beautiful porcelain in the photos has been gifted to me by Maxwell & Williams who decided to collaborate with me on this post.
Vegan Matcha Kaiserschmarrn
- 1 1/4 cup or 300ml soy milk
- a pinch of apple cider vinegar
- 1 1/4 cup or 140g flour
- 1/2 tsp vanilla powder
- 1 tsp matcha powder
- 3 tbsp raw cane sugar
- 1 tsp baking powder
- a small pinch of salt
- 1/4 cup or 80ml sparkling water
- 2 tbsp of vegan butter
- 4 tbsp hazelnuts
- 2 tbsp shredded almonds
- 2 tbsp icing sugar
- Whisk soy milk and apple cider vinegar together in a small bowl.
- Add flour, matcha, vanilla, baking powder and salt in a larger bowl and mix well.
- Add soy milk and sparkling water to the flour mix and stir until you have a smooth batter.
- Preheat the oven to 180°C.
- Heat the vegan butter in an oven proof pan and wait until it starts to bubble, then add half of the batter until it forms a large pancake and cook on both sides.
- Shred the pancake using a fork, then place the pan in the oven and bake for 10 mins.
- Repeat this process with the remaining batter.
- Garnish with nuts and icing sugar and serve.