Vegan Dorayaki: Japanese Red Bean Pancakes (Video)

I miss Japan. Since my trip there in early 2015, my desire to return has only grown stronger. The people I met in Tokyo and Kyoto were incredibly kind and patient with my limited Japanese. And the food—everything from fresh mochi to aged tofu—left a lasting impression.

This vegan Dorayaki recipe is close to my heart because it was part of a collaboration with a friend I met in Japan. Ryoya of Peaceful Cuisine and I did a cultural exchange on YouTube: he made a southern American pecan pie, and I made a traditional Japanese sweet, Dorayaki. Dorayaki are small pancakes sandwiched around sweet adzuki red bean paste (anko). Traditionally they include eggs and milk, but this version recreates the classic texture and flavor using plant-based ingredients.

Vegan Dorayaki

In Japan, pancakes are often served as a dessert rather than just breakfast. Japanese pancakes tend to be fluffier and have a smooth, even-browned surface—unlike the uneven coloring and crispy edges typical of American pancakes. These vegan Dorayaki are light and fluffy, with a delightful sweet red bean filling. Using beans in desserts is common in Japanese cuisine: anko appears in Dorayaki, mochi, daifuku, and anmitsu. Note that red bean paste is sweetened, so it’s not a sugar-free alternative.

After you watch my video, check out Ryoya’s vegan pecan pie video. You’ll find a lot of crossover inspiration between our channels—mine, Sweet Potato Soul, and his, Peaceful Cuisine.

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Vegan Dorayaki

By:
Jenné Claiborne

This recipe was adapted from Kansha by Elizabeth Andoh, a well-regarded vegan Japanese cookbook. Her recipe includes kinako (toasted soy flour); you can add 1 tbsp if you have it. Find kinako and anko (adzuki red bean paste) at Japanese grocery stores. These pancakes can also be filled with chunky red bean ice cream or fruit marmalades.

Prep Time:
15 minutes

Cook Time:
5 minutes

Servings:
2

Ingredients

• 1/2
  cup
  sifted cake flour, I used bleached white flour
• 2
  tbsp
  powdered sugar
• 2
  tsp
  baking powder
• 1/3
  cup
  soy milk
• 2
  tbsp
  mirin or maple syrup
• 1/4
  tsp
  soy sauce
• oil for the pan
  grapeseed, canola, vegetable, or coconut oil
• 1/2
  cup
  red bean paste, preferably chunky (smooth works too)

Instructions

• Sift the flour, powdered sugar, and baking powder into a mixing bowl.
• In another bowl, combine the soy milk, mirin or maple syrup, and soy sauce.
• Pour the dry ingredients into the wet and stir until smooth. The batter should be pourable but not too thin. Let it rest for 10 minutes.
• Lightly oil a nonstick skillet and warm over medium-high heat. Use a paper towel to spread a very small amount of oil evenly—the goal is to prevent sticking and help browning.
• Reduce heat to low. Pour about 2 tablespoons of batter per pancake into the pan, aiming for even, round shapes. You can usually fit several at a time depending on pan size.
• Cook the first side 1–2 minutes until bubbles form and edges set, then flip and cook about 1 more minute on the other side.
• Let the pancakes cool slightly. Spoon a portion of red bean paste onto half of the pancakes, then top with another pancake to form sandwiches.
• Serve dusted with powdered sugar and optionally with coconut whipped cream or sliced strawberries.

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