Daily30 is now available in Austria! And what better way to celebrate than by giving the iconic Austrian shredded pancake a gut health twist?
Traditional Kaiserschmarrn is made with refined flour and sugar, so we’ve used wholemeal flour and a naturally sweet toffee apple sauce with dates and almond butter for a topping that's packed with fiber and healthy fats.
Gently cooking the apples breaks down their cell walls to release pectin, a prebiotic soluble fiber that nourishes your gut lining. Keeping the skins on also retains their polyphenols, plant compounds that support metabolic health. A delicious way to bring more plants to a classic Austrian favorite.
Serves: 2
Prep Time: 20 minutes
Prep Time: 25 minutes
Ingredients
For the toffee apple sauce
1 medium red apple, cut into 2 cm chunks (keep the skins on)
75 g soft pitted dates
30 g smooth almond butter
40 ml milk of your choice
Pinch of salt
For the kaiserschmarrn
Whites from 3 large eggs or 150 ml liquid aquababa from 1 x 400 g tin of chickpeas, chilled
1 lemon
220 g wholemeal flour
30 g corn flour
3 tsp baking powder
1 tsp ground cinnamon
210 ml milk of your choice
2 tbsp date or maple syrup
1 tsp vanilla extract
1 tsp extra virgin olive oil
Optional: 30 g raisins
To serve
1 scoop ZOE Daily30
Sweet ground cinnamon
Method
To make the toffee apple sauc, place the apple and dates in a small saucepan and add enough boiling water to cover them. Bring to the boil, then reduce the heat and simmer for around 8 minutes, until the apple is completely tender.
Drain well and leave to cool for around 5 minutes, or until no longer steaming. Transfer to a small blender with the almond butter, milk and salt. Blend for 1-2 minutes, until smooth.
Refrigerate the toffee apple sauce for at least 30 minutes to cool and thicken.
To prepare the Kaiserschmarrn, add the egg whites or chilled aquafaba and the juice from one lemon in a deep mixing bowl or measuring jug. Whisk on high speed for 5-6 minutes, until it forms stiff peaks and holds its shape when the beaters are lifted.
In a separate large bowl, combine the wholemeal flour, cornflour, baking powder, and cinnamon.
Add the milk, date or maple syrup, and vanilla. Whisk briefly, just until no dry flour remains.
Gently fold in the whipped egg whites/aquafaba, using a spatula to scrape the batter from the sides and bottom of the bowl until combined.
Heat the oil in a frying pan over low-medium heat. Pour in the batter and spread it into an even layer. Cover and cook for ~6 minutes, or until the edges are set and the surface is mostly firm with little bubbles appearing.
Cut the pancake into 2-4 sections with the spatula and carefully turn each section over. Cover and cook for another 3-4 minutes, until the pancake is cooked through.
Remove the lid and use the spatula to split the pancake into irregular bite-sized pieces. Cook uncovered for another 2-3 minutes, gently turning the pieces until their edges are lightly golden and crisp.
Divide between two plates. Sprinkle with ZOE Daily30 and a little ground sweet cinnamon, then serve with the chilled toffee apple sauce. Enjoy!
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