Dorayaki: gluten-free pancakes with anko

Japanese

Making gluten-free pancakes can be a challenge because gluten is what keeps those pancakes together so nicely. This is the simplest and most effective recipe for gluten-free pancakes, also called dorayaki in Japan. The anko is a typical Japanese sweet and you can use it instead of regular sugar syrup.

Dinner & lunchBread and sandwich4 dubbele pancakes2 hours 30 minutes preparation
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This is what you need

Buckwheat flour120 g
Plant-based milk (we used coconut drink)240 ml
Saltpinch of
Coconut oil (extra virgin)splash

Kitchenware

Mixer

This is how you make it

  1. Boil the aduki beans in 1 to 2 hours. How quickly they cook depends on how old the beans are and whether you soak them in advance.
  2. Put the ingredients for the pancakes in a bowl and mix with a whisk or mixer to a smooth batter.
  3. Put a little coconut oil in a frying pan and fry the pancakes one by one. We used an 8 cm round mold to thicken the pancakes.
  4. Put the ingredients for the anko in the blender and grind until smooth.
  5. Spread a layer of anko between two pancakes.

Tip(s)

  • Do you want a little more sweetness? Then drizzle some maple syrup over your pancakes.