Red Bean Pancakes are easy to make and can be ready in just 15 minutes with a few simple ingredients, making them a perfect choice for breakfast. Quick to prepare, they can be enjoyed warm and even drizzled with syrup or honey for an extra touch of sweetness.
Red Bean Pancakes
My freezer is always stocked with buns—Chinese Sugar Buns, Spinach Buns, Black Sesame Buns—you name it.
They’re my go-to for busy mornings because they’re quick, easy, and ready in minutes. Just steam them, and breakfast is sorted.
Another favorite of mine is Red Bean Pancakes. They’re super convenient too, coming together in about 15 minutes with just a few simple ingredients.
What is Glutinous rice flour
Glutinous rice flour is a type of flour made from glutinous rice, also known as sticky rice or sweet rice.
Despite its name, it does not contain gluten; the term “glutinous” refers to the sticky and chewy texture it produces when cooked.
I always keep a bag of glutinous rice flour in my kitchen because it’s so versatile. I use it to make all sorts of dishes, like tang yuan, including Peanut Tang Yuan and Black Sesame Tang Yuan, and mochi like Taro Mochi.
It also works well as a thickening agent for desserts, such as Black Sesame Soup, and is great for making rice cakes and pancakes. Its adaptability makes it a staple in my cooking!
Sweet red beans
Aside from glutinous rice flour, another key ingredient in this recipe is sweet red beans. I usually use homemade red beans, and if you have the time, I highly recommend making them at home using my recipe.
These sweet red beans are commonly used in boba milk tea, but they’re also versatile enough to be used in various treats, including buns, mochi, and desserts like Red Bean Pancakes.
Ingredients Needed:
- 180 g Glutinous Rice Flour
- 250 ml Whole Milk
- Sugar:(optional, adjust according to taste)
- Oil: as needed for cooking
- Sweetened Red Beans:(store-bought or homemade) to taste
Instructions:
Prepare the Batter:
- In a mixing bowl, measure out 180 g of glutinous rice flour. If you like your pancakes a bit sweeter, add 1-2 tablespoons of sugar to the flour and mix well.
- Gradually pour in 250 ml of whole milk while stirring continuously. Mix until you achieve a smooth batter with no lumps. The consistency should be similar to a pancake batter—thick but pourable.
Cook the Pancake:
- Heat a non-stick skillet or frying pan over medium-low heat. Lightly spray or brush the pan with oil to prevent sticking.
- Pour a ladleful of the batter into the hot pan. Tilt the pan to spread the batter evenly, adjusting the size and thickness of the pancake to your preference. You can make smaller pancakes or one large one.
- Sprinkle a generous amount of sweetened red beans on top of the batter while it’s still wet. Feel free to add more or less based on your taste.
Add More Batter:
- For an even distribution, pour a little more glutinous rice batter over the red beans, gently covering them.
Cooking Process:
- Allow the pancake to cook on low heat until the edges start to set, about 2-3 minutes. Once the edges look firm, use a spatula to flip the pancake over carefully. Cook the other side for another 2-3 minutes until golden brown.
- If making a larger pancake, you may need to adjust the cooking time to ensure it cooks through.
Finish Cooking:
- Flip the pancake a few more times if necessary, ensuring both sides are evenly cooked and golden brown.
Serve:
- Once cooked, transfer the pancake to a plate. You can serve it warm, optionally drizzling it with honey or syrup for extra sweetness.
- For a delightful presentation, cut the pancake into wedges and serve with additional sweetened red beans on the side.
Red Bean Pancakes Recipe
Red Bean Pancakes are easy to make and can be ready in just 15 minutes with a few simple ingredients, making them a perfect choice for breakfast. Quick to prepare, they can be enjoyed warm and even drizzled with syrup or honey for an extra touch of sweetness.Servings 2Calories 407kcalIngredients
- 180 g Glutinous Rice Flour
- 250 ml Whole Milk
- Sugar: optional, adjust according to taste
- Oil: as needed for cooking
- Sweetened Red Beans: store-bought or homemade to taste
Instructions
Prepare the Batter:
- In a mixing bowl, measure out 180 g of glutinous rice flour. If you like your pancakes a bit sweeter, add 1-2 tablespoons of sugar to the flour and mix well.
- Gradually pour in 250 ml of whole milk while stirring continuously. Mix until you achieve a smooth batter with no lumps. The consistency should be similar to a pancake batter—thick but pourable.
Cook the Pancake:
- Heat a non-stick skillet or frying pan over medium-low heat. Lightly spray or brush the pan with oil to prevent sticking.
- Pour a ladleful of the batter into the hot pan. Tilt the pan to spread the batter evenly, adjusting the size and thickness of the pancake to your preference. You can make smaller pancakes or one large one.
- Sprinkle a generous amount of sweetened red beans on top of the batter while it's still wet. Feel free to add more or less based on your taste.
Add More Batter:
- For an even distribution, pour a little more glutinous rice batter over the red beans, gently covering them.
Cooking Process:
- Allow the pancake to cook on low heat until the edges start to set, about 2-3 minutes. Once the edges look firm, use a spatula to flip the pancake over carefully. Cook the other side for another 2-3 minutes until golden brown.
- If making a larger pancake, you may need to adjust the cooking time to ensure it cooks through.
Finish Cooking:
- Flip the pancake a few more times if necessary, ensuring both sides are evenly cooked and golden brown.
Serve:
- Once cooked, transfer the pancake to a plate. You can serve it warm, optionally drizzling it with honey or syrup for extra sweetness.
- For a delightful presentation, cut the pancake into wedges and serve with additional sweetened red beans on the side.
Video
Nutrition
Calories: 407kcal | Carbohydrates: 78g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g | Vitamin A: 209IU | Calcium: 168mg | Iron: 0.3mg
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