Gluten-Free Dorayaki
Discover the delightful charm of Gluten-Free Dorayaki, a modern twist on a beloved Japanese sweet treat. These fluffy, golden pancakes are crafted from a carefully balanced blend of gluten-free all-purpose flour, baking powder, and xanthan gum, ensuring a light yet sturdy texture that perfectly cradles the creamy red bean paste filling. Sweetened with honey and a hint of sugar, the batter is whisked to perfection for a smooth, velvety finish. Perfect for those with gluten sensitivities, these tender pancake sandwiches come together in under 40 minutes, making them an ideal snack or dessert. Serve them fresh or enjoy their rich, subtly sweet flavor on the go—this recipe is a quick, crowd-pleasing way to experience a bite of Japanese confectionery made accessible to all.
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Recipe Information
Ingredients
- 100 grams gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 2 large eggs
- 75 grams granulated sugar
- 30 grams honey
- 60 ml milk
- 2 tablespoons vegetable oil
- 200 grams red bean paste (anko)
Instructions
In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, and xanthan gum. Set aside.
In a separate large bowl, whisk the eggs until they become frothy.
Add granulated sugar to the eggs and whisk until the mixture is pale and creamy, about 3-4 minutes.
Stir in the honey until well combined.
Gradually add the dry ingredients into the egg mixture and mix until just combined.
Pour in the milk and mix until the batter is smooth and has a runny consistency.
Cover and let the batter rest in the fridge for about 10 minutes.
Heat a non-stick skillet over medium-low heat and lightly grease with vegetable oil.
Pour about 2 tablespoons of batter per dorayaki onto the skillet to form small round pancakes.
Cook each side for about 2-3 minutes until bubbles form on the surface and the edges appear set, then flip and cook the other side for about 1-2 minutes.
Remove the pancakes and allow them to cool slightly on a wire rack.
Spread a generous amount of red bean paste (anko) on one dorayaki pancake and top with another to form a sandwich.
Repeat with remaining pancakes and anko until all are used.
Serve immediately or store in an airtight container for up to two days for optimal freshness.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 179.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1250 mg | 27% | |
*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.
