I almost exclusively make my pancakes now with oat flour, not because I need to avoid gluten, but because I honestly love them. The taste, the texture...I'm drooling now just thinking about it!
If you do need to avoid gluten, make sure you use oats and oat flour that is labelled gluten-free. These are so sweet and flavourful from all the fruit, that I don't add any sweetener to the batter, particularly because I douse them in syrup or honey for serving.
Gluten-Free Banana Berry Oatmeal Pancakes
2 cups oat flour
1/2 cup large flake oats
2 tbls baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
2 large, ripe bananas, mashed
4 egg whites or 2 whole eggs
1 tsp vanilla extract
2 tbls fresh ginger, grated (optional)
Grating of nutmeg (optional)
1 cup + water or milk
1/2 cup strawberries, chopped
1/2 cup blueberries
1/2 cup raspberries
Stir together dry ingredients in a large bowl. Add wet ingredients and whisk until well mixed. Stir in berries. Batter should be thick so that it will hold all the berries. Ladel batter onto hot, oiled skillet and cook until both sides are golden and pancakes are cooked through. Makes 8 large or 16 small pancakes (don't make them too large or they will be difficult to flip). Serve with syrup, honey, vanilla yogurt and/or fresh fruit.
I sometimes eat these with maple syrup, but actually prefer them with honey. Not just ANY honey, mind you. Only my favorite: Wilson's honey.
I grew up eating this honey, which my mom would buy at the Kingston Farmer's Market, and I have been spoiled by it. For sandwiches I like using a good quality creamed honey (less messy), but for cooking, baking or drizzling, it HAS TO BE WILSON'S!