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.
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!
Sugar-Free Patriotic Chickpea Flour Pancakes
- 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!
Have a lovely 4th of July!
Shared with: Allergy-Free Thursday