Vegan Dorayaki
Indulge in the delightful world of Japanese sweets with this Vegan Dorayaki recipe—a plant-based twist on the beloved traditional treat. These fluffy and golden pancakes, made with all-purpose flour, soy milk, and a hint of vanilla, are irresistibly soft and perfectly balanced. Sandwiched together with a sweet and creamy red bean paste (anko), they deliver authentic flavors while being completely dairy- and egg-free. Whether you're looking for a unique vegan dessert or a comforting snack, these homemade dorayaki are as easy to prepare as they are delicious. Ready in just 35 minutes from start to finish, this recipe is a perfect way to satisfy your cravings or impress your guests with its elegant simplicity. Serve them slightly warm or at room temperature for a taste of Japan, vegan-style!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 75 grams granulated sugar
- 250 milliliters unsweetened soy milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 200 grams red bean paste (anko)
Instructions
In a large mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Add the granulated sugar and whisk to combine.
In a separate bowl, mix the unsweetened soy milk, vanilla extract, and vegetable oil.
Gradually add the wet ingredients into the dry ingredients, whisking gently until you have a smooth batter. Take care not to overmix.
Let the batter rest for about 10 minutes at room temperature. This will help achieve fluffy pancakes.
Heat a non-stick skillet over medium heat. Lightly grease the surface with a little vegetable oil if needed.
Pour a small ladleful (about 2 tablespoons) of the batter onto the skillet to form a small pancake. Cook until bubbles appear on the surface, and the edges look slightly dry, about 2-3 minutes.
Flip the pancake and cook for another 1-2 minutes until the bottom is golden brown. Remove from the skillet and set aside. Continue until all the batter is used.
Spread about 1 to 2 tablespoons of red bean paste on one pancake, then top with another to make a sandwich. Gently press together.
Repeat with the remaining pancakes and red bean paste.
Serve the Vegan Dorayaki slightly warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 153.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 404 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1539 mg | 33% | |
*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.
