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.