Kaiserschmarrn with Roasted Berries
A fluffy shredded Austrian pancake with a hint of cinnamon and topped with roasted Oregon Marionberries. Perfect for brunch, a special breakfast, or the holidays!
Servings: 4
PRINT RECIPE
SAVE RECIPE
PIN RECIPE
Ingredients
Roasted Oregon Marionberries
- 4 cups frozen Oregon Marionberries
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Kaiserschmarrn
- 2 cups Pamela's Gluten Free Baking & Pancake Mix
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- pinch of kosher salt
- ¼ cup refined coconut oil melted (see notes)
- 1 ¼ cups milk
- 4 eggs separated
- 4 tablespoons unsalted butter
- powdered sugar (optional)
Instructions
Roasted Oregon Marionberries
- Preheat the oven to 450ºF.
- Place frozen Oregon Marionberries in an oven safe baking dish and toss with maple syrup and vanilla.
- Roast in the oven for 20 minutes, until the berries have released some of their juices.
- Serve on top of Kaiserschmarrn!
Kaiserschmarrn
- In a large bowl mix flour, sugar, cinnamon, salt, coconut oil, milk, and eggs yolks until well mixed.
- In a separate bowl, beat egg whites until stiff.
- Gently fold egg whites into batter.
- In a nonstick frying pan, melt butter over medium heat. Pour in the batter and fry until the underneath side is cooked and golden brown (about 5 minutes).
- Flip pancake and continue to cook on the other side (about 1 minute).
- Using two spatulas, shred pancake into pieces and continue cooking for no more than another minute.
- Serve Kaiserschmarrn topped with roasted berries. Dust with powdered sugar (optional).
Equipment
Notes
Coconut oil: I like using high-heat refined coconut oil (versus unrefined) in this recipe because it is flavorless. I've also used unrefined coconut oil but it will definitely add a strong coconut flavor to this recipe.
Nutrition
Calories: 581 kcal (29%) | Carbohydrates: 40.6 g (14%) | Protein: 17.9 g (36%) | Fat: 0 g | Saturated Fat: 23.1 g (144%) | Polyunsaturated Fat: 4.7 g | Monounsaturated Fat: 7.5 g | Trans Fat: 0 g | Cholesterol: 298.7 mg (100%) | Sodium: 1259.9 mg (55%) | Potassium: 420.9 mg (12%) | Fiber: 2.5 g (10%) | Sugar: 7.2 g (8%) | Vitamin A: 259.4 IU (5%) | Vitamin C: 0.7 mg (1%) | Calcium: 376 mg (38%) | Iron: 2.4 mg (13%)
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or physician for specific health-related questions.
DID YOU MAKE THIS RECIPE?I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!
