Gingerbread Kaiserschmarrn with Pear-Cinnamon Compote
20 min
©foodspring
Ingredients
For the Kaiserschmarrn:
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100 mlaquafaba (chickpea cooking/canning liquid)
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50 gspelt flour
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75 gInstant Oats
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250 mloat milk
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50 mlsparkling water
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1 tbspProtein Cream Gingerbread
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2 tbspFlavour Kick Vanilla
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1 tbspbaking powder
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1 pinchsalt
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0.5 tspCoconut oil
For the pear-cinnamon compote:
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3pears
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2 tbsplemon juice
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2 tspFlavour Kick Vanilla
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0.5 tspcinnamon
Preparation
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1
First, make the pear-cinnamon compote. Peel the pears, take out the cores, and cut into small cubes.
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2
In a pot, mix the pear pieces, lemon juice, Flavor Kick, and cinnamon. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 10-15 minutes.
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3
Meanwhile, whisk or beat the aquafaba until it’s fluffy, like a meringue. In a separate bowl, mix all the dry ingredients. Add the oat milk and the Protein Cream and whisk it all together. Add the sparkling water. Mix into a smooth batter. Carefully fold in the whipped aquafaba.
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4
Put the Coconut Oil into a nonstick pan over medium heat.
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5
Put the batter into the pan. Cook on one side. Flip over. Use a wooden spoon (or two) to divide the pancake into small pieces.
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6
Plate the Kaiserschmarrn onto a plate. Dust with powdered sugar if you want. Serve with the pear-cinnamon compote.
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1Enjoy!
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