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🍰 Oat Flakes Kaiserschmarrn

400 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 1.5 tbsp Coconut blossom sugar
• 1 pinch Salt
• 125 g Blueberries
• 125 ml Milk (1.5% fat)
• 40 g Flour (Type 1050) (3 level tbsp)
• 40 g fine Oat flakes (5 tbsp)
• 2 tsp Rapeseed oil
• 1 tsp Butter
• 1 tsp Powdered sugar from Birch sugar

Instructions

1. 1. Separate the eggs. Put the egg yolks into a mixing bowl.
2. 2. Put the egg whites into a tall container.
3. 3. Whip the egg whites stiff using a hand mixer.
4. 4. Add 1/2 tbsp coconut blossom sugar and a pinch of salt while whipping.
5. 5. Place the egg whites in the fridge for later.
6. 6. Wash the blueberries in a bowl with water.
7. 7. Let the berries drain in a sieve.
8. 8. Gently pat them dry and remove any damaged berries.
9. 9. Add the remaining coconut blossom sugar, milk, flour, and oat flakes to the egg yolks.
10. 10. Mix the ingredients well together.
11. 11. Let the batter swell for 10 to 15 minutes.
12. 12. Gently fold the cold egg whites into the batter using a spatula.
13. 13. Heat 1 tsp oil in a large non-stick pan.
14. 14. Pour the batter into the hot pan.
15. 15. Sprinkle 2/3 of the blueberries over the batter.
16. 16. Bake the pancake over medium heat for about 4 minutes.
17. 17. Flip the pancake once the bottom is set.
18. 18. Add the remaining oil.
19. 19. Cook the pancake for another 1 to 2 minutes.
20. 20. Tear the pancake into small pieces using two spatulas.
21. 21. Add some butter.
22. 22. Fry the pieces for another 1 to 2 minutes.
23. 23. Shake the pan slightly to prevent sticking.
24. 24. Place the Kaiserschmarrn on a plate.
25. 25. Sprinkle the remaining blueberries on top.
26. 26. Dust the dish with powdered birch sugar.
27. 27. Serve the Kaiserschmarrn immediately.

Nutrition per serving

• kcal: 400
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 51 g