Description
Experience the authentic taste of Austria with this fluffy, shredded vegan pancake. Using soy milk and a flaxseed binder, this plant-based version achieves that classic light and airy texture without eggs or dairy. Perfectly caramelized with brown sugar and studded with sweet raisins, it is the ultimate comfort dessert that is simple to prepare, crispy on the edges, and incredibly moist inside.
Ingredients
1 cup (125 g) all-purpose flour
1 heaped tsp baking powder
1 heaped tsp organic cane sugar
1 pinch salt
1 heaped tsp ground flaxseed
1 tbsp water
1 tbsp neutral vegetable oil
1 cup (240 ml) unsweetened soy milk
1.5 tsp lemon juice
1 tsp fresh lemon zest
1/4 cup (40 g) raisins (pre-soaked)
2 tbsp brown sugar
2 tbsp extra oil for frying
Instructions
Whisk the ground flaxseed with one tablespoon of water and set aside for five minutes to thicken.
Combine soy milk and lemon juice in a large bowl and let it sit for a few minutes to curdle.
In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
Add the flaxseed mixture, soy milk mixture, oil, and lemon zest to the dry ingredients and whisk until smooth.
Gently fold in the soaked raisins.
Heat the extra oil in a large non-stick pan over medium heat.
Pour the batter into the pan and cook for about 5 minutes until the bottom is golden brown.
Flip the pancake carefully, cook the other side, and then use a spatula to tear the pancake into bite-sized pieces.
Sprinkle the brown sugar over the pieces and cook for another 2-3 minutes while tossing, allowing the sugar to caramelize the pancake shreds.
Serve warm, optionally dusted with powdered sugar.
Notes
Soaking the raisins in warm water beforehand ensures they stay plump and juicy. For a more authentic experience, serve with a side of plum compote or warm apple sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Pan-frying
- Cuisine: Austrian