- Start by preparing the red bean paste: rinse the drained aduki beans well and place them into a food processor. Process until smooth, adding 1-2 tbsp of water, only if needed.
- Transfer the bean paste to a saucepan over low/medium heat. Stir continuously and slowly add the sugar bit by bit until fully dissolved. Lastly, stir through the salt and once the paste has thickened, remove it from the heat and allow for it to cool down.
- You will need about 160g of the paste for the pancakes and you can store any leftovers in the fridge for 3-4 days or freeze it for up to 2 months.
- For the pancake batter, sift the dry ingredients into a mixing bowl. In a jug, combine the plant milk, agave syrup and soy sauce, then slowly whisk the wet mix into the dry ingredients until you get a smooth batter.
- Very lightly grease a non-stick pan with coconut oil over low/medium heat and gently portion your pancakes as round as you can. You will need roughly 2 tablespoons per pancake. You can also transfer the pancake batter into a squeezy bottle for the perfect round shape.
- After 1-2 minutes, you should be able to very carefully and gently flip the pancakes. Be careful, as they can burn easily, so best stay close to the stove at all times. Once flipped, cook them on the second side for 1 minute, then remove from the heat.
- Sandwich the aduki bean paste between 2 pancakes, gently squeezing the edges of the pancakes together.
Chef tip: To serve your vegan dorayaki, you can create a simple raspberry sauce to dip them into! Simply place frozen raspberries into a saucepan over low heat with a splash of water. Cook until they are broken down, then put the sauce through a fine sieve to remove the seeds and you’re ready to get dipping!