mini banana dorayaki gluten-free dairy-free

Mini banana dorayaki (gluten-free, dairy-free, sugar-free)

Dorayaki, a beloved Japanese confection typically filled with sweet red bean paste, got a wholesome makeover in my kitchen. By incorporating ripe bananas into these fluffy mini pancakes, we not only infuse them with natural sweetness but also add a delightful moistness to the texture. This recipe is not only gluten-free but also dairy-free and refined sugar-free, making it a perfect snack for those with dietary restrictions (like coeliac or diabetes) or anyone seeking a healthier alternative.

If you love gluten-free pancakes…

Gluten-free pancakes are a very easy treat to make for breakfast, on weekends or whenever you feel like to have a good start of the day. You can find HERE my favorite recipe for classic pancakes, to serve with maple syrup and red fruits.

See the step by step recipe:

Gluten-free, dairy-free mini dorayaki

5.0 from 1 vote
Course: SnacksCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 medium ripe banana

  • 1 egg

  • 2 tbsp buckwheat flour

  • 2 tbsp rice starch or potato starch

  • 2 tbsp plant-based yogurt (25 g)

  • ½ tsp baking powder

  • lemon juice

  • Hazelnut spread filling
  • 2 tbsp hazelnut butter

  • 1 tsp unsweetened cocoa powder

  • 1 tsp honey or maple syrup (optional)

How to

  • In a bowl mash the banana until it becomes a purée. Then add the egg and yogurt, and whisk well.
  • Add flour and starch to the mix, the baking powder and a few drops of lemon juice, too.
  • Heat a non-stick iron pan on medium heat. When hot, drop 1 tsp of batter at a time to create mini pancakes. After 10-15 seconds, flip each pancake and cook for other 10 seconds on the other side. Remove and set aside, then repeat with the leftover batter.
  • Let the pancakes cool a bit while preparing the filling. Mix together hazelnut butter with honey or maple syrup, then sift the cocoa powder and whisk well.
  • Create the dorayaki by pairing two mini pancakes with a filling of hazelnut spread.

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