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 the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions 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.