I have something to confess…
I hate taking pictures of my recipes.
When I first began this site, the photography aspect of food blogging wasn’t quite what it has become today, and I just had a point-and-shoot that served me fine.
Now, food photography has become a literal industry, and the quality of a picture can truly make or break a recipe, giving yours truly a boatload of performance anxiety.
I like to think to myself…’I’m a recipe creator first, a food photographer second’…er, third or fourth or hundredth. This quells my insecurities a tad…don’t take it from me.
Take these pancakes for example.
Awesome recipe for us, my go-to allergy-friendly pancake, particularly for Jade. I make these for my girls at least once a week, so I’ve got the technique down pat.
Come Sunday afternoon and the big shoot for them, however, I’m a wreck in the kitchen, poking holes in them, scraping off the bottom, overcooking a few…Murphy’s Law in full effect.
My life.
I know how important an image is, and I want mine to basically say, ‘yum, eat me!’…in a non-X-rated kind of way, of course.
I want the food to take center stage and be crisp and clear and inviting, hopefully igniting a near instant urge in you, the reader, to want to make them in your own home.
For the Fourth of July, I thought the addition of red strawberries and blue blueberries would be a great way to showcase this dish, adding a garnish of coconut for the white.
If you’re avoiding sugar or on an anti-candida diet, I think these would be a great inclusion to your menu. Fluffy, healthy, deliciousness!
Delicious, fluffy, sugar-free pancakes made with chickpea flour!
- 1 c . chickpea flour
- 2 t . baking powder
- 1/4 t . sea salt
- 1 t . cinnamon
- 3/4 c . milk of your choice
- 1/3 c . applesauce
- 1 egg
- 1 t . vanilla
- 1/2 c . chopped berries of your choice
- Heat a non-stick pan over medium low heat.
- Mix the dry ingredients (flour, baking powder, salt, cinnamon).
- Mix the wet ingredients in a separate bowl (milk, applesauce, egg, vanilla).
- Mix everything (except berries) until combined.
- Spray your pan with a thin layer of oil.
- Add batter to the pan in 1/4 cup increments.
- Fry until you see bubbles form and the pancake feels sturdy enough to flip (about two minutes).
- Flip and top each cake with about one tablespoon of berries.
- Fry the other side 1-2 minutes.
- Repeat until all of the batter is gone.
- Serve with coconut oil, maple syrup, and extra berries!
Fat: 1.9 gĀ Carbs: 14.8 gĀ Sugar: 3.5 gĀ Protein: 4.6 g; Nutrition facts do not take any oil used to fry the cakes into account. WW SmartPoints: 3
Have a lovely 4th of July!
Shared with: Allergy-Free Thursday
Alice. says
February 17, 2018 at 8:48 pmI think your photos are always great and up to the standards, always inviting and tempting to try the recipe. š Question about the chickpea flour: do you buy it or make your own , like with the buckwheat groats?
Lauren says
February 19, 2018 at 10:01 amThanks Alice! I’ve never made my own chickpea flour, but I’ve read others do it in their Vitamix. I think you’d need a really powerful blender or even a grain mill to do it, as the dried beans are very hard. Personally, I just buy the Bob’s Red Mill brand. š
CindyLu says
May 2, 2017 at 1:46 pmPANCAKES!!! This recipe is amazing!!! š
Raia T. says
July 10, 2016 at 5:40 pmI love berries in pancakes. š I don’t think I’ve ever used chickpea flour for them, though. I’ll have to give it a try next time I have some on hand. š Thanks for sharing these with us at Allergy Free Thursdays!
Audra says
July 9, 2016 at 5:09 amHi! Do you mean 3/4 cup of milk? Thanks!
Lauren says
July 9, 2016 at 10:53 amYes, sorry about that Audra!
GiGi Eats Celebrities says
July 6, 2016 at 9:33 pmChickpea flour is still something I need to try out – I friggin’ love chickpeas!
kimmythevegan says
July 5, 2016 at 5:05 pmSounds super delicious!!!! And the pictures are amazing, of course! I am starting to try and focus more on my food photography. It’s hard as sometimes I’m really excited about a recipe… and the pictures don’t turn out amazing and I’m bummed because it took so much time and effort and I don’t have the energy to start from scratch again.
Lauren says
July 5, 2016 at 6:16 pmThanks so much Kimmy! I feel the same way as you, I guess we’re all our own worst critics! š
Heather says
July 4, 2016 at 9:11 amLOVE your blog!!! ?
This recipe sounds GREAT–however, since we have an egg allergy, I was wondering if there was an egg substitute that you would recommend for this particular recipe, so I could try to make it for our two girls?
THANKS so much!
Lauren says
July 4, 2016 at 11:42 amThanks Heather! I think because these are made with chickpea flour, you could sub a flax or chia egg just fine…maybe even just another 1/4 cup of milk? I haven’t tried, so I’m not positive. š
kinsey says
July 4, 2016 at 7:56 amThese look amazing and I just bought SPROUTED garbanzo bean flour, so will have to make these for lunch!! I’m also glad there are no bananas used in these (because I eat so many naners already!)
Lauren says
July 4, 2016 at 8:42 amThanks Kinsey, I hope you like them if you try them! š
AZ@...And a Dash of Cinnamon says
July 4, 2016 at 6:25 amThis reminds me that I have a bag of chickpeas and have been meaning to try and use them as flour for some sort of recipe! I’ll have to keep pancakes in mind! Happy 4th!
Lauren says
July 4, 2016 at 8:43 amHappy 4th to you too! š