High Protein Kaiserschmarrn (Austrian Shredded Pancakes)
The fluffiest high-protein pancake: a torn Austrian Kaiserschmarrn made with whipped egg whites, oats and whey — 81.7g of protein in the whole pan, served with applesauce and plum compote.
35 min
Serves 3
Recipe from YouTube by Julian Karassowitsch
Ingredients
- egg4 eggs (200 g)
- plum compote150 g
- cinnamona little
- powdered erythritola little
- erythritol60 g
- ground oats90 g
- whey protein60 g
- almond milk375 ml
- salt1/2 tsp
- flavor powder3 g
- butter5-20 g
- applesauce150 g
Method
Separate the egg whites from the yolks into two bowls.
Add the erythritol to the egg whites and whip until stiff peaks form.
Add the remaining batter ingredients to the yolks and mix well, then carefully fold in the whipped egg whites.
Heat a little butter in a pan over medium heat.
Pour in half of the batter, cover with a lid and cook about 5 minutes.
Cut the pancake into quarters, flip each piece and cook another 5 minutes.
Tear into bite-sized pieces and cook briefly until golden brown.
Serve with applesauce, plum compote, cinnamon and powdered erythritol.