Gluten, dairy and egg free Kaiserschmarrn

Soft Kaiserschmarrn without gluten, dairy and eggs. Corn and potato free as well.

This recipe is based on the Hungarian version of Kaiserschmarrn. It is usually made of wheat semolina, sometimes with some added wheat flour. It’s not like a shredded fluffy pancake – like original (Austrian) Kaiserschmarrn – but similar to a soft, roast, shredded sweatbread.

I rarely use coconut sugar for my recipes, because of its high price. For Kaiserschmarrn, however, I chose this type of sweetener, because it adds a nice light brown colour and it gives a bit of a „caramel-like” flavor, so we won’t feel the taste of rice.

Makes 2 servings.

Gluten, dairy and egg free Kaiserschmarrn


200 g brown rice semolina

120 ml water

40 ml coconut cream (under „coconut cream” I mean rich coconut creams like Cocomas or Delcoco products, not „cuisine” type of creams.)

240 ml aquafaba (Brine of canned chickpeas. Be careful not to buy steamed chickpeas, for this type does not have brine.)

20 g coconut sugar

a pinch of salt

1/2 + 1/8 tsp vanilla aroma

60 g raisins

1/8 tsp grated lemon zest, or to taste (Don’t use dried product, freshly grated lemon zest has a much stronger flavor. Wash the lemon well before grating.)

1 tsp coconut oil


  1. Mix coconut cream and water well.
  2. Place semolina in a large bowl. Add the liquid mixture and mix well (you’ll have a dense mixture). Let the mixture rest for 30 minutes, so that semolina can absorb the liquid well.
  3. Wash raisins and soak them into clean hot water, or rum.
  4. Grind coconut sugar in a coffee grinder.
  5. After 30 minutes, add coconut sugar, vanilla aroma, salt, lemon zest and drained raisins to the mixture, and mix everything well.
  6. Place aquafaba in a large pot and beat it into medium peaks, as if you would do with egg white. Then gently fold it into your mixture in batches. It should be well incorporated in the batter without collapsing totally, so I recommed you to just fold it, without stirring heavily.
  7. I usually cook such an amount of Kaiserschmarrn in two batches, so that the pieces we’ll have as a result, won’t be too big. Additionally, since our batter is stickier than that made of wheat semolina, this method makes cooking easier.
  • Oil a nonstick pan on the bottom and 1 cm high on the side with 1/2 tsp coconut oil. Set the heat to medium, and when the pan is heated, pour in half of the batter.  Cook until the bottom is golden brown, then cut it into small pieces with a wooden spatula and flip them. Cook for a few more minutes until the pieces are evenly golden brown and continue cutting them into smaller parts. Don’t overcook or else they will dry out. Then cook the other half of the batter the same way.

Serve Kaiserschmarrn fresh and  warm with jam (apricot jam matches it perfectly) and shift some powdered birch xylitol or cane sugar on top. Keep it in the fridge.

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