This vegan dorayaki is perfectly fluffy, sweet, and filling, made with oats and naturally sweetened with maple syrup and dates. It's healthier than traditional dorayaki but still deliciously satisfying.
Prep Time25 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr
Course: Dessert, Snack
Cuisine: Japanese
Servings: 4
Ingredients
Anko (Sweet Red Bean Paste)
1/2cupdry azuki beans
2cupswater
6Medjool dates
Pancakes
3/4cupsoy milk
2tspapple cider vinegar
3/4cup + 2 tbspoat flour
2tbspcornstarch
1tspbaking powder
1tbspolive oil
1tbspmirin
1tbspmaple syrup
Instructions
Anko
Rinse and drain adzuki beans. Add beans and water to pressure cooker and cook for 25 minutes on high pressure. They should be very soft when they are done.
Add beans and dates to food processor and blend until smooth. Taste and add extra dates if needed. Set aside.
Pancakes
Mix together vinegar and soy milk. Set aside and let it curdle.
In a large bowl, combine oat flour, cornstarch, and baking powder.
When the soy milk has curdled, add the olive oil, maple syrup, and mirin and mix well. Pour wet ingredients into dry and mix briefly until well combined. Let the batter rest for 10-15 minutes. It will thicken as it sits.
Grease a pan over medium heat and wipe off any excess oil. Use a 1/4 cup measuring cup to scoop batter onto pan (this will help achieve a nearly perfect circle). Cook on each side for 2-3 minutes, until dark golden brown. Turn down the heat if it is too dark or burning quickly. Repeat until all the batter is used up. You should end up with about 8 pancakes.
Take one pancake and spread a thick layer of anko on one side. Sandwich with a second pancake, and repeat with remaining pancakes. Serve immediately and store leftovers covered in fridge, or freeze if not going to be eaten in the next 3 days.