The whole grain kaiserschmarrn recipe has been one of our favourites for years. Served with apple sauce it is a great breakfast or dinner. Kaiserschmarrn (“Kaiser” meaning “emperor”, and “Schmarrn” meaning “nonsense” in Austrian German, and etymologically related to the English term “smear” – mishmash, a mess, crumbs, a trifle, a nonsense, a fluff). I would say it is a delicious mess!
Whole Wheat Kaiserschmarrn
Anna @ Northern Homestead
- 250 g (about 2 cups) freshly ground flour; I like spelt, wheat works too
- 2 cups of milk
- 6 eggs
- 2 tablespoons honey or maple syrup (more if you are very much into sweets)
- A pinch of salt
- 1 cup raisins
- In the morning, or the day before, mix freshly ground whole wheat flour and the milk in a bowl.
- Cover and let it sit on the counter for up to 8 hours (store in the fridge if you want to soak longer or if the house is very warm, so the milk does not go bad).
- Just before baking them, mix in the other ingredients.
- Separate the eggs from the yolk, add the yolk to the flour milk mixture. Beat the egg whites until stiff and set aside. You want to add the whites at the end.
- Mix all that together, then gently stir in the egg whites.
- Grease the pan with coconut oil or butter and add about one cup of batter. Cook over medium heat until golden brown on one site, gently turn and start immediately ripping the “pancake” apart. You can make the pieces as big or as small as you like. Once it’s golden brown on all sides it is done.
Quinoa is a power-punch grain that gives you plenty of protein, is a bold flavor and versatile for many applications. It’s one of our go-to grains for salads, side dishes, breakfasts and more.
Today, I want to show you how we’ve learned to use it in our favorite breakfast application – pancakes! You can also see our Cornmeal Pancakes or our Easy and Versatile Rice Flour Pancakes.
Quinoa grinds easily, but we found that it grinds less than a 1:1 ratio. Depending on the quinoa you choose, you’ll need to test the grinding ratio for yourself. We found it was 1 C quinoa to 3/4C quinoa flour.
Most quinoa that you purchase on a store shelf doesn’t need to be checked for stones, but it’s a good habit to always be in before grinding or cooking. Running it in a lose strainer to remove the stones is a good first step before rinsing or toasting. Either steps is necessary to help releases the hard outter shell of the quinoa and make it more easily digestable and ready to eat.
Gluten-Free Cinnamon Sugar Quinoa Pancakes
Adapted from Rachel Ray
1 cups quinoa flour
1 TB brown sugar (learn to make your own)
1 tsp. baking powder
1 tsp. cinnamon
2 cups milk
1 TB coconut oil melted
1 tsp. vanilla extract
*You might want to ease into this recipe and do 1/2 C quinoa and 1/2 C whole wheat flour to ease into this. It creates a denser pancake than what you might be used to eating.
- Whisk dry ingredients in a large mixing bowl
- In another bowl, mix the wet ingredients and whisk thoroughly
- Fold the wet ingredients into the dry ingredients and mix thoroughly.
- Use extra oil to grease your griddle/pan and place 3″ size scoops onto the surface
- When edges are dry, flip to brown the other side.
We served ours with a sprinkling of powdered sugar or maple syrup. They are good and hearty and totally worth creating for your family!