Dorayaki are classic Japanese red bean pancakes, made from a sweet, honey-kissed batter griddled into golden discs and sandwiched with a layer of silky anko (sweet red bean paste). While the traditional version is a treat, this recipe boosts the protein content significantly by adding Greek yogurt and almond flour to the batter, giving you a more satisfying snack that still tastes like the real thing. The result is a soft, fluffy pancake with a nutty undertone and a creamy, sweet filling that works for breakfast, dessert, or a post-workout bite.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) almond flour
- 1/2 cup (125 g) plain Greek yogurt (full-fat or 2%)
- 3 large eggs (about 150 g)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 tsp (5 g) baking soda
- 1/2 tsp (2.5 g) baking powder
- 1/2 cup (120 ml) water, plus more if needed
- 1 cup (250 g) sweet red bean paste (anko), store-bought or homemade
- 1 tbsp (15 ml) neutral oil (for the pan)
Instructions
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, and baking powder until combined.
- In a separate bowl, beat the eggs, then add the Greek yogurt, honey, and water. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix. If it seems too thick to spread, add 1–2 tablespoons (15–30 ml) more water.
- Let the batter rest for 5 minutes. Meanwhile, heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil.
- Pour about 3 tablespoons (45 ml) of batter per pancake onto the hot surface, spreading it gently into a 3–4 inch (8–10 cm) circle. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
- Flip the pancake carefully and cook the other side for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
- Let the pancakes cool slightly. Spread about 2 tablespoons (30 g) of red bean paste on the flat side of one pancake, then top with another pancake to form a sandwich. Repeat with the remaining pancakes.
- Serve warm or at room temperature. If you want to enhance the protein further, sprinkle with a few toasted sesame seeds or a drizzle of honey.
Tips
- Substitutions: For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend. For a nut-free option, use oat flour instead of almond flour (add 2 extra tablespoons of water).
- Batter consistency: The batter should be pourable but not runny. If it’s too thick, the pancakes will be dense; if too thin, they’ll spread too much. Adjust with water a tablespoon at a time.
- Don’t overmix: Overmixing develops gluten and makes the pancakes tough. Mix until the flour is just moistened; a few lumps are fine.
- Pan temperature: Keep the heat medium-low. If the pan is too hot, the outside will brown before the inside cooks. If the pancakes brown too quickly, lower the heat.
Serving Suggestions
Serve dorayaki as a snack with green tea or as a dessert after a Japanese-inspired meal. For breakfast, pair them with a side of fresh fruit and a drizzle of maple syrup. They also make a great lunchbox treat—just pack them in an airtight container.
Variations
- Matcha Dorayaki: Add 1 teaspoon of matcha powder to the dry ingredients for a subtle green tea flavor.
- Chocolate Filling: Swap the red bean paste for a chocolate-hazelnut spread or a dark chocolate ganache.
- Savory Twist: Reduce the sugar to 1 tablespoon and omit the honey; fill with a savory mixture of scrambled eggs and cheese.
- Fruit Filling: Use a thick fruit compote or fresh sliced strawberries with a little whipped cream.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge before serving. To reheat, place on a microwave-safe plate and heat for 20–30 seconds, or warm in a toaster oven at 350°F (175°C) for 3–4 minutes until soft.
Frequently Asked Questions
How much protein is in one dorayaki? This recipe yields about 8 dorayaki (4 servings of 2 each). Each serving provides approximately 12–14 grams of protein, thanks to the eggs, Greek yogurt, and almond flour. Traditional dorayaki have about 5–6 grams per serving.
Can I use regular yogurt instead of Greek? Yes, but Greek yogurt is thicker and higher in protein. If using regular yogurt, reduce the water in the recipe by 2 tablespoons (30 ml) to keep the batter from being too thin.
What is anko, and can I make my own? Anko is sweetened red bean paste made from azuki beans. You can buy it canned or in a tub at Asian grocery stores. To make it at home, simmer cooked azuki beans with sugar and a pinch of salt until thick, then mash or blend.
Why did my pancakes turn out rubbery? Overmixing the batter or cooking at too high a heat can cause rubbery texture. Mix gently and cook over medium-low heat.
Can I make the batter ahead of time? You can prepare the batter up to 24 hours in advance and store it in the fridge. Let it come to room temperature and stir before cooking; you may need to add a splash of water to thin it.
Are these safe for kids? Yes, this recipe contains no alcohol or raw ingredients. The eggs are fully cooked, so it’s safe for children. If serving to very young kids, ensure the red bean paste is smooth and not too chunky.
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