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 Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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