Dorayaki: gluten-free pancakes with anko

Making gluten-free pancakes can be a challenge because gluten keeps those pancakes together so nicely. This is a very simple recipe for gluten-free pancakes, somewhat reminiscent of Japanese dorayaki. Although this is mainly due to the filling: the aduki bean paste. This anko is a typical Japanese sweet and you can use it instead of syrup. Not only is this recipe gluten-free, but it also contains more protein than you might think. Both buckwheat and aduki contain relatively much protein. Pro tip when making these gluten-free pancakes: Bake them longer than you might be used to from pancakes that are not vegan and gluten-free. This makes it easier to turn them around and keep them intact.
Dinner & lunchBread and sandwich4 dubbele pancakes2 hours 30 minutes preparation




Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Boil the aduki beans in 1 to 2 hours. How quickly they cook depends on how old the beans are and whether you soak them in advance.
  2. Put the ingredients for the pancakes in a bowl and mix with a whisk or mixer to a smooth batter.
  3. Put a little coconut oil in a frying pan and fry the pancakes one by one. We used an 8 cm round mold to thicken the pancakes.
  4. Put the ingredients for the anko in the blender and grind until smooth.
  5. Spread a layer of anko between two pancakes.


  • Do you want a little more sweetness? Then drizzle some maple syrup over your pancakes.