In a bowl, sift together all the flour and baking soda. In another bowl, combine the agave, mirin, and soymilk. Combine the wet ingredients with the dry ingredients until you get a loose batter.

Pre-heat a large non-stick skillet on low heat for 5 minutes. With a ladle pour out about 3 tablespoons of batter onto the pan. Cook until you start seeing bubbles at the top and the bottom is nicely browned. Flip and cook the other side for 30 seconds to 1 minute. Continue to cook the rest of the pancakes, you should get about 8 pancakes in total. We are cooking these low and slow, do not try to rush this by increasing the heat. Mine took about 2 minutes before I flipped it over, this will vary depending on the heat of your stovetop. Just keep an eye on it.

Once the pancakes are cooked and cooled, spread the sweet red bean paste over one pancake. Then take another pancake and sandwich them together. Continue this for the rest of the pancakes. You can store these in a tightly sealed container and in the refrigerator if not eating it right away. Serve and enjoy!