- VE
Low-Calorie Kaiserschmarrn
This low-calorie pancake is a lighter twist on the classic Austrian shredded recipe. By using less sugar and butter and folding in whipped egg whites, the pancake stays airy and tender while reducing calories. Cooked in a non-stick pan until golden, it’s broken into bite-sized pieces and lightly caramelized with a touch of sweetener. Perfectly served with powdered sugar, fruit compote, or fresh fruit, it makes a delightful dessert, breakfast, or sweet snack without the heaviness of the traditional version.
Ingredients
Instructions
- Step 1
Separate the eggs. Beat all four egg whites with a pinch of salt until stiff peaks form (use the upside-down test) and set aside in a cool place.
- Step 2
Mix the two egg yolks with the milk and quark. Stir in the flour, baking powder, and half of the erythritol until a smooth batter forms. Then gently fold in the beaten egg whites.
- Step 3
Heat a pan and spread a teaspoon of oil in it. Carefully pour half of the Kaiserschmarrn batter into the pan and spread it evenly. Cover the pan with a lid and cook for 4 to 5 minutes over medium heat.
- Step 4
Once the bottom is golden brown, cut the pancake in half or quarters with a spatula and flip each piece. Cook for another 3 to 4 minutes on the other side until golden brown.
- Step 5
Tear the halves or quarters into bite-sized pieces using two spatulas or a wooden fork. Then add half of the erythritol or sugar and let it caramelize for another 1–2 minutes, stirring or tossing occasionally.
- Step 6
Remove the Kaiserschmarrn from the pan and repeat the process with the remaining batter.
- Step 7
Serve as desired with powdered sugar, apple compote or applesauce, fresh fruit, and yogurt.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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