Soft, fluffy pancakes made without grains or gluten-free! They have the texture and look of traditional pancakes but are much tastier and healthier. High in protein, too!
The elusive pour shot.
If you’re a food blogger you know EXACTLY what I am talking about. If not, let me explain…
As I’ve been taking food photography more seriously over these past few months, I’ve been trying to work on technique and styling the most. One of my favorite types of shots to see online from a blogger is a pour shot.
Something about perfectly capturing a drizzle of chocolate sauce on an ice cream sundae or stream of milk into a cereal bowl is just so captivating. How do they do it?! How do they capture motion in such an exquisitely beautiful way!?
I wanted to learn for myself. So I went online and did some research on camera settings. I had the info I needed, but nothing to pour!
I thought about recipes I had recently made and none of them warranted a pour of a sauce or topping. But then it hit me! Pancakes! I had just had a my go-to gluten-free, easy to make pancakes for dinner the night before (yes I am a breakfast for dinner fiend!) and had no problem whipping up another batch to practice my pouring skills with. Maple syrup is, after all, the quintessential pourable food. 🙂
So with a plate of pancakes in hand and a my jug of maple syrup primed for pouring, I dove in and just went for it.
I knew I’d only have one or two chances before my pancakes were totally soaked in syrup, so I had to get it right on the first go. Luckily, I (sort of) succeeded.
Ready to see the result?
Now I am not saying it’s the best pour shot ever, but for my first attempt, I am pretty happy! Remember I did this sans tripod, sans helper (for the pouring duty), and sitting on the cold floor of my photography studio (AKA our sunroom). Juggling a camera and a bottle of syrup all whilst trying to stay steady and click the camera button at the proper time is NO JOKE. Kudos to anyone who has perfected their pour shot technique!
I am still going to keep working. In fact, I have a few other recipes in mind that I want to make just for the fact that they justify a pouring of something over the top. But for now…WE EAT PANCAKES.
The Best Ever Gluten-Free Pancakes
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1 serving 1x
- Category: Breakfast Foods
- 2 tbsp whey protein powder
- 2 tbsp tigernut flour (or coconut flour)
- ½ tsp pysillium husk powder
- ½ tsp baking powder
- ½ tsp cinnamon (or pumpkin pie spice/apple pie spice)
- ½ cup liquid egg whites
- ¼ cup almond or cashew milk
- Whisk all ingredients together. Let sit in the fridge for at least one hour to thicken. Heat a well sprayed skillet over medium heat. Cook pancakes one at a time, flipping when bubbles form on one side. Repeat with remaining batter.
This is my go-to pancake recipe. It comes out perfect every time, creates the most fluffy, delicious pancakes, and is super high in protein. Totally customizable as well and perfect for topping with your favorite fruits, syrups, jams, or nut butters! Here are some non-traditional pancake toppings if you need some inspiration…
So now that you’re clued in on what a ‘pour shot’ is, will you try it for yourself? If you do, post it on Instagram and tag me! I want to see your work…successes or failures count! 😉
Have you mastered the ‘pour shot’?
What’s your favorite topping for pancakes?
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