Dairy-Free Taiwanese Red Bean Pancakes (紅豆餅)

Ingredients

• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 1 large Eggs
• 3/4 cup Unsweetened Almond Milk
• 1/2 teaspoon Vanilla Extract
• 1 cup Red Bean Paste (紅豆沙)
• 2 tablespoon Cooking Oil

Instructions

1. 1In a medium bowl, add the 1 cup of All-Purpose Flour, 1 teaspoon of Baking Powder, 1/4 cup of Sugar, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are well combined.
2. 2In a separate small bowl, add the 1 large Egg, 3/4 cup of Unsweetened Almond Milk, and 1/2 teaspoon of Vanilla Extract. Whisk these wet ingredients together until they are smooth.
3. 3Pour the wet ingredients from the small bowl into the medium bowl with the dry ingredients. Mix with a whisk or spatula until everything is just combined into a batter. Be careful not to overmix.
4. 4Place your red bean pancake mold or a non-stick pancake pan over medium heat. This is about 325°F to 350°F (163°C to 177°C). Add 1 tablespoon of the Cooking Oil to coat the surface of the mold or pan.
5. 5Pour the batter into the heated mold or pan to create small pancakes. Fill each section about two-thirds full. Then, place 1 tablespoon of the 1 cup of Red Bean Paste into the center of each uncooked pancake.
6. 6Cook for 2 to 3 minutes. You will see the edges of the pancakes start to look set and the bottoms will be golden brown. Carefully flip each pancake to the other side.
7. 7Cook for another 2 to 3 minutes on the second side. The pancakes are done when both sides are golden brown and the red bean paste filling is hot and soft. Remove the pancakes from the mold or pan.
8. 8Place the cooked pancakes on a plate and let them cool for at least 5 minutes before serving. This allows the filling to set slightly and prevents burns.

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