Low Fat Dorayaki
Discover a healthier twist on a beloved Japanese treat with this **Low Fat Dorayaki** recipe! Perfectly soft and fluffy pancakes come together with just a handful of wholesome ingredients, including **low-fat milk** and a touch of honey for natural sweetness. These golden pancakes are sandwiched with a creamy layer of **sweetened red bean paste**, creating the ideal balance between indulgence and health-conscious eating. Ready in just 30 minutes, this guilt-free version of the classic dorayaki is an excellent option for a light dessert or a midday snack. With no butter or excess oil (just a spritz of cooking spray), this recipe keeps the calories in check while delivering all the comforting flavors you crave. Whether served warm or enjoyed the next day, these low-fat dorayaki are sure to please your taste buds and your health goals alike!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 120 milliliters low-fat milk
- 2 large eggs
- 50 grams sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 as needed cooking spray
- 200 grams sweetened red bean paste
Instructions
In a medium-sized bowl, sift together the all-purpose flour and baking powder. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until pale and frothy.
Add the honey and vanilla extract to the egg mixture and whisk until well combined.
Gradually add in the sifted flour and baking powder, alternating with the milk, stirring gently until the batter is smooth and lump-free. Be careful not to overmix.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for about 10 minutes.
Heat a non-stick skillet over low to medium heat and lightly coat with cooking spray.
Pour a small ladleful of batter (about 2 tablespoons) onto the skillet, forming small, round pancakes. Cook until bubbles appear on the surface and the edges seem set, about 2 minutes.
Flip the pancake and cook for another 30 seconds until delicately golden brown. Repeat with the remaining batter, reapplying cooking spray as necessary.
Allow the pancakes to cool slightly. To assemble the dorayaki, spread a generous amount of sweetened red bean paste onto one pancake and top it with another to create a sandwich.
Serve the dorayaki warm or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 149.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1352 mg | 29% | |
*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.
