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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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 | (602.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1712.2 |
| Total Fat 38.6g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 377.6mg | 0% |
| Sodium 658.5mg | 0% |
| Total Carbohydrate 321.5g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 179.3g | |
| Protein 27.3g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 204.8mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1250.2mg | 0% |
Source of Calories