25-04-17 | Food | breakfast |

The best healthy alternative for fluffy raisin kaiserschmarrn

For ski holidays, Austria has always been my nr. one place to go! Last month I was in Fiss and I got to eat my favorite Austrian treat again: kaiserschmarrn! This pancake-like dish is super tasty because of its fluffy texture and sweet taste, ideal for breakfast, lunch or dinner when you’re in for something other than usual. I’ve received so many messages from all you Austria-and-kaiserschmarrn lovers, if I could pleasie come up with a healthy alternative for fluffy raisin kaiserschmarrn. You ask, Foodie-ness delivers 😉

You may have seen in my weekly vlog on YouTube that I was trying to make my own version of this delicious food and I nailed it! Well – at least that’s what my mum and sissy said #LOL! By using almond and oat flour, that are rich of fiber, this recipe will keep you feel satisfied for a longer time period. Instead of the normally used white flour that contains less good nutrients. By adding a handful of raisins you get a nice extra touch that fits perfectly with it and matches exactly with the traditional Austrian recipe for kaiserschmarrn.

Personally, I think my recipe worked out VERY WELL! It really tastes as if I’m in sunny Austria at a mountain restaurant with my ski boots on.. Are you ready?!

This healthy alternative for fluffy raisin kaiserschmarrn is easy to make and no perfection is needed, because a messy look is exactly what we want to create 😉

Please share your Austria kaiserschmarrn moment with me and tag @foodie_ness or #foodie_ness. I would love that!!

With love,


– 65 g almond flour
– 65 g oat flour
– 300 ml milk
– 3 eggs
– 50 g raisins
– vanilla extract
– pinch of salt
– coconut oil
– optional: grated coconut


  • Energy: 1285,6 kcal
  • Protein: 52 g
  • Carbs: 112,9 g
  • Fat: 72,7 g
  • Fiber: 15,5 g


  1. Fill a bowl with cold water and add the raisins and let them soak while you make the batter.
  2. Take a food processor or other mixing tool and add the following ingredients: almond flour, oat flour, milk, eggs, vanilla extract and salt. Set it up to its maximum speed, to make the batter really fluffy.
  3. Drain the raisins and add them to the batter. Mix shortly through with a spoon and your kaiserschmarrn mixture is ready to be baked!
  4. Heat up a frying pan on the stove and use a little more coconut oil than you would normally do. When the oil is melted, add all of the batter to the pan to create one large thick pancake. Note: lower the heat (!) and bake until the bottom is golden brown which takes about 7 minutes.
  5. Now divide the big pancake into four pieces and flip each piece one by one. Don’t worry if this becomes a bit of a mess, because that is what kaiserschmarrn stands for!
  6. Bake this side for about 5 minutes and then use your spatula to divide the quarters into smaller pieces. To make all sides golden brown, bake these chunks for just a short moment.
  7. Serve the raisin kaiserschmarrn on a plate and it’s ready to be eaten! I prefer to eat them warm, but they can be served cold as well. On a cheatday I choose powdered sugar with a little homemade jam as topping, but otherwise some grated coconut and agave syrup do the job too; yummy!

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