Dorayaki (Vegan/Plant-based)

Sweet Azuki Red Bean Paste Sandwiched between Soft and Fluffy Honey Pancakes. Dorayaki is a common Japanese sweet treat. Beans as a dessert may sound odd to some people, but after trying this recipe, you might change your mind. The sweet bean paste pairs perfectly with these honey pancakes. If azuki beans are not your jam, you can totally swap it out for fillings like jams, custards, nut butters, or even Nutella. This recipe does contain honey which adds a traditional flavor, but can be swapped for maple syrup or agave to make them fully vegan. This recipe is simple and fun to make, so I hope you try it out!

Pancake Ingredients

1 1/4 cup all purpose flour

1 tsp baking soda

¼ cup aquafaba

1/2 cup sugar

1 Tbsp honey (agave or maple syrup for vegan option)

½ cup almond milk

Anko Ingredients

1 cup dry Azuki beans

1 cup sugar

Anko Procedures

If you are making the anko filling, being by soaking 1 cup of dried azuki beans for 8 or overnight. If using canned anko or different filling skip to Pancake Procedures.

The next morning or after the 8 hours, drain and rinse the beans and place into a medium sauce pan. Fill with fresh water covering the beans completely. Bring the beans to a boil then turn off the heat and let sit covered with a lid for 10 minutes.

Drain and rinse the beans and place back into the pot. Fill with fresh water and fill to cover the bean completely. Heat over medium low heat till simmering. Keep the beans at a low simmer for about an hour or until the beans are tender and fully cooked. Whenever the water reduces, add just enough to cover the beans completely.

When the beans are fully cooked and easy mashed, turn the heat up to high and add the 1 cup of sugar to the pot 1/3 cup at a time while continuously stirring. Be careful to not the burn the beans or sugar by stirring continuously with out stopping.

Once most of liquid has evaporated turn off the heat and transfer the beans into a heat safe container. Let cool completely before putting into an airtight container and set aside until needed. You can store the anko in the refrigerator up to a week.

Pancake Procedures

In a medium mixing bowl whisk together the aquafaba, sugar, honey, and almond milk. The mixture should be frothy and the honey completely dissolved. Add the flour and baking soda and whisk until a smooth batter is acquired. Set aside until need.

Heat a medium sized pan on medium low and grease with neutral oil like canola or vegetable oil. Use a paper towel to wipe out the excess oil. Pour 1/4 cup of batter onto the pan. Cook the pancake for about 1 to 2 minutes or until bubbles form on the top and the bottom is evenly browned. Flip the pancake and cook for 30 seconds to 1 minute on the other side or until browned. If the pancakes are browning or burning too fast, reduce the heat or remove the pan from the stove for a little so the pan can cool down. Remove the pancake from the pan when fully cooked and set aside onto a clean plate. You can cover with a clean dish towel to keep warm and moist. Repeat until all the batter is used.

Once all the batter is used, it's time to assemble the Dorayaki. Place a piece of plastic wrap on a clean surface and place one pancake on top. scoop about 1 heaping tablespoon of anko onto the center of the pancake. Take another pancake and place on top of the anko and glently press down. Use the plastic wrap to wrap up the dorayaki tightly and shape into a disk shape. Leave the dorayaki in the plastic wrap until ready to eat. Repeat until all the pancakes are used.

Best enjoyed within a day or two. You can keep them in the fridge up to one week or freeze for 1 month.

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