Gluten-Free Dorayaki

Delight in the soft, pillowy layers of this Gluten-Free Dorayaki, a Japanese-inspired sweet treat perfect for those seeking a wheat-free indulgence! Crafted with a precise blend of gluten-free all-purpose flour, baking powder, and xanthan gum, these golden pancakes boast a light, fluffy texture typically elusive in gluten-free desserts. Whipped eggs, honey, and a touch of sugar harmonize to create a naturally sweet batter, while the velvety red bean paste (anko) brings rich, authentic flavor to each sandwich-like creation. Ready in just 35 minutes, these irresistible dorayaki are as easy to make as they are to enjoy. Perfect for tea time, snacking, or dessert, they’re a gluten-free twist on a beloved Japanese classic sure to impress guests or satisfy your personal cravings.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 100 grams gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 2 large eggs
• 75 grams granulated sugar
• 30 grams honey
• 60 ml milk
• 2 tablespoons vegetable oil
• 200 grams red bean paste (anko)

Directions

Step 1

In a medium bowl, sift together the gluten-free all-purpose flour, baking powder, and xanthan gum. Set aside.

Step 2

In a separate large bowl, whisk the eggs until they become frothy.

Step 3

Add granulated sugar to the eggs and whisk until the mixture is pale and creamy, about 3-4 minutes.

Step 4

Stir in the honey until well combined.

Step 5

Gradually add the dry ingredients into the egg mixture and mix until just combined.

Step 6

Pour in the milk and mix until the batter is smooth and has a runny consistency.

Step 7

Cover and let the batter rest in the fridge for about 10 minutes.

Step 8

Heat a non-stick skillet over medium-low heat and lightly grease with vegetable oil.

Step 9

Pour about 2 tablespoons of batter per dorayaki onto the skillet to form small round pancakes.

Step 10

Cook each side for about 2-3 minutes until bubbles form on the surface and the edges appear set, then flip and cook the other side for about 1-2 minutes.

Step 11

Remove the pancakes and allow them to cool slightly on a wire rack.

Step 12

Spread a generous amount of red bean paste (anko) on one dorayaki pancake and top with another to form a sandwich.

Step 13

Repeat with remaining pancakes and anko until all are used.

Step 14

Serve immediately or store in an airtight container for up to two days for optimal freshness.

Nutrition Facts

Serving size	602 grams (602.0g)

Amount per serving	% Daily Value*
Calories	1712

Total Fat 38.60g	49%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 16.80g
Cholesterol 378mg	126%
Sodium 659mg	29%
Total Carbohydrate 321.50g	117%
Dietary Fiber 12.30g	44%
Total Sugars 179.30g
Protein 27.30g	55%

Vitamin D 109IU	546%
Calcium 205mg	16%
Iron 7mg	37%
Potassium 1250mg	27%

*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.

Source of Calories

Fat: 19.9%

Protein: 6.3%

Carbs: 73.8%