Gluten-Free Blueberry Lemon Protein Pancakes

Written By Philippa Bebbington, MS, RD

SERVES 2

INGREDIENTS
1 1/2 to 1 3/4 sprouted, gluten free oats
1 Tbsp chia seeds or ground flaxseed
1 scoop vanilla Orgain protein powder (low sugar), or similar
2 1/2 cups unsweetened coconut milk
1 Tsp cinnamon
1/4 Tsp vanilla
1/2 cup wild blueberries
1/2 Tsp lemon zest
Ice
 
DIRECTIONS
Add all ingredients to blender and add coconut milk until desired consistency. Pour pancake mix onto nonstick pan and cook until golden brown. Garnish with your favorite fruit and Lantko sugar free maple syrup

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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