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Nutrition expert Renee McGregor provides step by step instructions for preparing these tastey buckwheat pancakes with strawberries & vanilla yogurt – perfect energy for a high-tempo day out

Using buckwheat for these pancakes makes them a wheat-free option for coeliac athletes and gives the dish a slightly more nutty flavour and texture. Buckwheat is also a great source of complex carbohydrate, making these pancakes a perfect choice before a hard training session. You can also swap the yoghurt for Greek style to make the pancakes perfect for boosting recovery after a hard training session.

Serves: 4
Preparation time: 10 minutes + 30 minutes resting
Cooking time: 15 minutes


  • 270ml skimmed milk
  • 1 egg
  • Pinch of sea salt
  • 115g buckwheat flour
  • 3tbsp rapeseed/canola oil
  • 200g strawberries, hulled and chopped
  • 400g low-fat vanilla yogurt


  • Put the milk, egg and salt into a large bowl and mix together well
  • Sift the buckwheat flour into a separate bowl. Gradually add the flour to the milk mixture, stirring constantly until you have a smooth batter. You can make the pancakes straight away or cover the batter and leave to rest in the fridge for 30 minutes
  • Heat a pancake pan or frying pan until hot, then add 1 teaspoon of the oil and swirl to coat the base of the pan. Pour in about 3 tablespoons of the pancake mixture and again swirl the pan to spread it evenly over the base. Cook for 1–2 minutes until golden underneath, then flip over and brown the other side. Remove from the pan and keep warm. Continue to fry 7 more pancakes, layering the cooked pancakes with baking paper and keeping them warm while you cook
  • Put a handful of chopped strawberries and 2 heaped tablespoons of vanilla yogurt into the centre of each pancake and fold into a triangle to serve

Nutrition facts (per serving with vanilla yoghurt)

Calories 314; carbohydrate 34.5g; protein 13g; fat 13.9g (of which saturates 2.3g)

The expert

Renne McGregor is a registered dietician and sports nutritionist and ultra runner