Protein pancakes

I have posted before about how the coeliac society’s in Australia and New Zealand note that oats should not be consumed by coeliacs without a biopsy before and after consumption (read about why here). However the Canadian Celiac Assocation state:Clinical evidence confirms that consumption of pure, uncontaminated oats is safe in the amount of 1/2 – 3/4 cup per day for adults with celiac disease. Individuals with celiac disease who wish to add oats or oat products to their diet must ensure that the oats they are eating are free from gluten contamination.They do note however that:A small number of individuals with celiac disease may not tolerate even pure, uncontaminated oats. To ensure that persons with celiac disease are not intolerant to pure and uncontaminated oats, proper clinical follow up with the physician is advised when introducing oats to a gluten-free diet.I have really missed eating oats since being diagnosed so I decided to give eating oats a go since pure, uncontaminated oats are easy to get your hands on in Canada. Thanks to Bob’s Red Mill I got to trial some gluten free steal cut oats, gluten free rolled oats and gluten free quick rolled oats.Prior to receiving the oats I was making a protein pancake in the morning using Bob’s Red Mill gluten free Mightly Tasty Hot Cereal. Through my experimentation I found that the protein pancake works well with GF steal cut oats, GF quick rolled oats and GF Mighty Tasty Hot Cereal (I am yet to try to GF rolled oats). It tastes delicious, fills me up until lunch time, is healthy and best of all I haven’t reacted to the oats at all.I got the idea for this protein pancake from Amanda Weeks who writes an awesome inspirational health blog called Me Vs. The Buldge however I have adapted it slightly.My gluten free protein pancake with yoghurt and cinnamonHere’s how to make your very own protein pancakes:IngredientsMethod