These mouthwatering savoury pancakes are packed with goodness and one of my favourite post-training or post-race breakfasts because you can make both the mixture and the filling in advance.

Return hungry from a swim and you’ll be sitting down to a filling, healthy brunch in no time!


For the roasted vegetables

  • 1 pack red, green and yellow peppers chopped into bite-size pieces
  • 1 small aubergine cubed
  • 1 red onion roughly chopped
  • 1 courgette cubed
  • 1 clove garlic
  • 2tbsp olive oil
  • handful fresh flat-leaf parsley chopped

For the galettes

  • 100g buckwheat flour
  • 50g plain flour
  • pinch of salt
  • 1 egg
  • 100ml semi-skimmed milk
  • 200ml water
  • 30g melted butter plus extra to cook


  • STEP 1

    Preheat the oven to 220°C/200°C Fan/Gas 7. Put the vegetables into a bowl, add the oil, season and toss until coated. Arrange on a baking tray and roast for 30-40mins. Leave to cool and sprinkle with parsley.

  • STEP 2

    Meanwhile, mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre. Break the egg into the mixture and then add the milk and half the water. Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the melted butter until you have a consistency of thin cream.

  • STEP 3

    Heat a large, non-stick frying pan over a medium heat. Add a knob of butter and tip so that it melts over the base of the pan. Add a small ladleful of batter and repeat so it covers the base. Cook for 2mins, flip over, cook for another 2mins.

  • STEP 4

    Add a spoonful of the vegetable filling onto one half of the pancake. Fold the pancake, then carefully fold in half again. Set aside and keep warm, repeat with the remaining batter until gone.

Pack your pancake with these three alternative filling ideas:

Boost the protein: Swap the veggies for chopped ham and grated gruyere cheese at stage 4, and cook for a couple more minutes to melt the cheese.

Go Korean: Fry spring onions in a little oil, add cooked prawns, a splash of soy sauce, sweet chilli sauce and a squeeze of lime. Add at stage 4 instead of the veg.

Spice it up: At stage 1, toss the vegetables with a chopped green chilli, a tin of drained chickpeas, 1 tsp each cumin, coriander and 1/2 tsp chilli powder.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (