These bundle of beauties were adapted from the Japanese red bean pancakes, known as “Dorayaki”. Dorayaki is essentially two small pancakes made from castella (flour, eggs, sugar and starch syrup) which are wrapped around a sweet red bean paste. The filling (bean paste) is made using sugar and adzuki beans. These pancakes are creating a storm with most east Asian countries creating their own version including the Chinese variation which infuses the red bean filling into the pancake.
The good news about Azuki beans is that they are in low in fat, carbohydrates and high in protein, making them a perfect choice for people who are trying to lose weight. Studies also proclaim that it helps to lower the Low Density Lipoprotein – this is the bad cholesterol which attributes to cardiovascular disease, you can click here to find out more and also for one of many studies . I almost forgot to mention the insoluble fibre (which basically means incapable of dissolving) eases constipation and regulates bowel movements.
For this recipe I used buckwheat flour – I will be adding more gluten friendly recipes soon, so fear not! Today was my first time cooking with it and I must admit that I was impressed with the taste and texture; it is lighter than whole wheat and bears a nutty, subtle sweet taste and lower in gluten.
I commenced cooking the beans under medium heat for roughly 1hour and 30minutes – because the red beans are smaller size, they don’t take as long as other legumes like chickpeas to cook, yipee! Anyway, finding the correct ratio of beans was tricky. I cannot count the number of times where a recipe calling for adzuki resulted in triple the quantity. The reason behind this was due to the beans expanding in water, 1/2 a cup should yield 3/4 which is what I used for this recipe.
Once cooked I transfer ALL the outstanding ingredients into my vitamix, you can use an immersion instead – that is what I do sometimes, depending on my mood and preference. As you can see, the batter is thin in consistency with a red hue.
The next step is to carefully pour the runny batter on the pan, I used my non stick crepe pan – it’s easier to maneuver the pancakes on a flat cooking surface.
These pancakes are quite thin, not much depth to them, so do keep a watchful eye on them whilst cooking – look for a golden red color. That’s the point where they’re ready to flip over.
Repeat the same steps and you should accumulate a nice pile and this is the result! bon appetite!
- 1 cup of organic buckwheat flour
- ½ of dried adzuki beans
- 4 Cups of water
- 1 tbsp of coconut nectar
- ⅛ of himalayan pink salt
- 11/2 cups of coconut milk
- 1 large egg
- a squeeze of lemon
- coconut oil (or an oil with high smoke point i.e olive oil) for cooking
- Garnish/dressing (optional)
- coconut nectar
- Under medium heat, leave the saucepan (covered) with water and adzuki beans to simmer for 1hr 30mins - throughout this time check periodically to make sure water hasn't evaporated - beans should be soft once cooked (add more water if required).
- When cooked add the beans and all the ingredients excluding the oil into blender and whip into a liquid consistency. If using immersion stick blend thoroughly.
- Add oil to frying pan of your choice and pour the batter so it forms a circle.
- Cook until golden - use egg spatula to carefully check at the first side for readiness.
- Turn over and repeat steps 3 and 4.
- Serve with optional fruits and sweetener
If using immersion blender - ensure all ingredients are blended thoroughly with no lumps.
Adzuki beans - also known as Azuki, aduki, red beans or cowpeas - be mindful of this when purchasing.