Dairy-Free Dorayaki
Treat yourself to the irresistible charm of Dairy-Free Dorayaki, a plant-based twist on the classic Japanese pancake sandwich filled with sweet red bean paste (anko). This recipe swaps out traditional dairy ingredients for unsweetened almond milk and vegetable oil, resulting in fluffy, golden pancakes with a deliciously tender texture. Perfect for those avoiding dairy, these delightful treats are made with simple pantry staples like all-purpose flour, eggs, and sugar, combined with the deep, comforting flavors of vanilla extract and anko. Quick to prepare, with just 35 minutes from start to finish, this crowd-pleaser makes eight servings—perfect for a light dessert or an indulgent snack. Whether enjoyed fresh or stored for later, Dairy-Free Dorayaki delivers a taste of Japan that is both accommodating and completely irresistible.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Sugar
- 3 large Eggs
- 80 milliliters Unsweetened almond milk
- 1 tablespoon Vegetable oil
- 1 teaspoon Vanilla extract
- 200 grams Anko (sweet red bean paste)
Instructions
In a large mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
In another bowl, whisk together the sugar and eggs until the mixture is pale and light.
Add the unsweetened almond milk, vegetable oil, and vanilla extract to the egg mixture and whisk until fully combined.
Gradually add the flour mixture to the wet ingredients, whisking continuously to avoid lumps. Mix until a smooth batter forms.
Heat a non-stick skillet over medium-low heat. Lightly grease the skillet with a bit of vegetable oil if necessary.
Scoop about 2 tablespoons of batter onto the heated skillet. Spread it slightly to form a round shape and cook until bubbles form on the surface and the edges look set, about 2 minutes.
Carefully flip and cook the other side for about 1 minute, until golden brown. Remove from the skillet and repeat with the remaining batter.
Once all pancakes are cooked, allow them to cool slightly.
Take one pancake, place about a tablespoon of anko (sweet red bean paste) in the center, and cover it with another pancake. Gently press the edges to seal.
Repeat the filling process with the remaining pancakes to make dorayaki sandwiches.
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 177.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
