80g store bought oat flour (Approx ⅔ cup) - Note: oat flour needs to be weighed out to get the correct consistency. You want to use store bought to create smooth pancakes
1 large egg
¾ tsp vanilla
¼ cup + 1 tbsp water (+ more to adjust)
⅛ tsp salt
¾ tsp baking powder
2.5 tbsp sugar (allulose)
Filling: red bean paste (Recipe Below)
Instructions
In a bowl, beat egg, vanilla and water together.
In a separate bowl, mix baking powder, salt, sugar and oat flour until well incorporated.
Pour the wet batter into the dry and mix until smooth. Let the batter rest whilst you preheat pan.
Preheat a good quality non-stick pan to medium heat. Lightly grease the pan and spread evenly. Wipe away any excess oil.(Note: there should not be any droplets. If you leave oil streaks on the pan, the pancakes will not turn into nice even golden color without spots)
To check if the pan is hot enough, you can sprinkle water into the pan. If it sizzles before evaporating then you know it's ready. (if not, it will NOT BROWN evenly. I suggest to test with 1 pancake first).
Pour in 1 heaping tbsp of batter into the pan for each pancake. Note: I like using a tbsp measuring spoon, to pour onto the pan to form evenly round pancakes.
Cover and let it cook for 1-2 mins or until you see bubbles. Flip and cook for 20-30 seconds until cooked.
Repeat until batter is finished. [I] Adjust consistency of batter by adding water before making the next batch since oat flour thickens with time. You want the batter to stay runny.[/I]
Let it cool then spread on red bean paste to create your dorayakis!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2025/02/15/gluten-and-dairy-free-dorayaki-japanese-red-bean-pancake-sugar-free-option/