Dairy-Free Dorayaki
Delight in the timeless charm of Japanese sweets with this Dairy-Free Dorayaki recipe—a modern twist that’s perfect for those avoiding dairy but craving authentic flavor. These soft and golden pancake sandwiches are made with almond milk and a touch of vegetable oil, ensuring a light, fluffy texture without any dairy ingredients. Filled with a generous layer of sweet red bean paste (anko), each bite offers a harmonious blend of sweetness and nuttiness. Quick to prepare with just 15 minutes of prep time, these homemade treats are ideal for a snack, dessert, or even a whimsical addition to a tea party. Whether enjoyed fresh or stored for later, these dairy-free dorayaki are a delectable way to experience a classic Japanese delicacy.
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Ingredients
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Sugar
- 3 large Eggs
- 80 milliliters Unsweetened almond milk
- 1 tablespoon Vegetable oil
- 1 teaspoon Vanilla extract
- 200 grams Anko (sweet red bean paste)
Directions
Step 1
In a large mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
Step 2
In another bowl, whisk together the sugar and eggs until the mixture is pale and light.
Step 3
Add the unsweetened almond milk, vegetable oil, and vanilla extract to the egg mixture and whisk until fully combined.
Step 4
Gradually add the flour mixture to the wet ingredients, whisking continuously to avoid lumps. Mix until a smooth batter forms.
Step 5
Heat a non-stick skillet over medium-low heat. Lightly grease the skillet with a bit of vegetable oil if necessary.
Step 6
Scoop about 2 tablespoons of batter onto the heated skillet. Spread it slightly to form a round shape and cook until bubbles form on the surface and the edges look set, about 2 minutes.
Step 7
Carefully flip and cook the other side for about 1 minute, until golden brown. Remove from the skillet and repeat with the remaining batter.
Step 8
Once all pancakes are cooked, allow them to cool slightly.
Step 9
Take one pancake, place about a tablespoon of anko (sweet red bean paste) in the center, and cover it with another pancake. Gently press the edges to seal.
Step 10
Repeat the filling process with the remaining pancakes to make dorayaki sandwiches.
Step 11
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (705.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1860.8 |
| Total Fat 30.6g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 558mg | 0% |
| Sodium 725.3mg | 0% |
| Total Carbohydrate 344.2g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 177.2g | |
| Protein 44.8g | 0% |
| Vitamin D 152.7IU | 0% |
| Calcium 308.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1207.7mg | 0% |
Source of Calories