Dorayaki with Anko

created by Eloisa Faltoni
Dorayaki with Anko

As promised at the beginning of January, today I publish another recipe inspired by Japanese cuisine. The recipe that touches today is the dorayaki, one of the most famous Japanese sweets. I’m sure many of you have seen them more than once. It consists of two discs, similar to pancakes, usually stuffed with anko, azuki bean jam, or chocolate. The recipe that I propose today is delicious and easy to prepare and it is perfect for FMD.

Do not forget to give me your opinions!

Dorayaki with anko

Dorayaki with anko Print This
Phase 1 · Phase 3 Serves: 2 - 4 Prep Time: Cooking Time:


  • For the Dorayaki:
  • 1/2 cup of oat flour
  • 1/8 cup of chickpea flour
  • 1/4 cup of oat milk (P1) or almond milk (P3) *
  • 1 egg white
  • 3 tablespoons of birch xylitol
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • For the anko:
  • 1/4 cup of dried aduzi beans
  • 4 tablespoons of birch xylitol
  • 1 pinch of salt


  1. Soak the azuki beans in enough water for at least 12 hours.
  2. Put the beans in a pot with plenty of cold water and wait for it to boil.
  3. Drain the beans and put them back in the pot with 1 cup of water. Put the fire to maximum to start boiling.
  4. When the water boils, lower the heat and cook over low heat for 1 hour and a half.
  5. Drain the beans and put them back in the pot. Add salt and xylitol little by little.
  6. Stir and cook over low heat until thick. You can leave it like this or add a couple of tablespoons of water and crush it with the blender so that it has a finer texture.
  7. For the dorayakis: in a bowl, mix the white, the milk, the xylitol, the cream of tartar and the bicarbonate.
  8. Incorporate the flours. The resulting mass should have a semi-liquid consistency. Leave the dough in the refrigerator for about 30 minutes.
  9. Heat a non-stick pan, and form some round discs with one or two tablespoons of dough.
  10. When the surface of the dorayaki is full of small bubbles it can be turned over.
  11. Spread some anko on a pancake and cover with another.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

      Phase 1: With these quantities, you get 2 grain serving and 2 protein serving for <20 pounds.
      Phase 3: With these quantities, you get 4 grain servings and 2 protein serving for <20 pounds.


*In this recipes you use 1/4 cup of oat/almond milk like condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link:

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