Breakfast of Champions

We used litres of this sticky sweet nectar every day

With the Rio Olympics less than two months away, I can’t help but think back four years ago to the London Olympics 2012. For me, it has to be one of the highlights of my career, being part of the brigade of chefs catering for the United States of America squad.

Both the athletes and coaches enjoyed a vast menu covering breakfast, lunch and dinner including delights such as ‘Chilli Rubbed Flank of Beef’ and flavoursome low sodium soups (which consisted of the cooking liquor from vegetables). However, during the five weeks with the team, one product proved to be more popular than any other, maple syrup. The team could not get enough of it. We used litres of  this sticky sweet nectar every day, it was a dip for French toast, drizzled over porridge, or my favourite, dolloped on warm pancakes.

With this in mind, I would like to share with you my ‘Lazy Sunday Morning’ pancake recipe. This version is considered a slightly healthier version to the traditional batter, as I use buckwheat flour.  It is rich in complex carbs, protein, B vitamins and minerals. Topped off with fresh blueberries which are packed full of anti-oxidants, and of course, maple syrup.


Served 4-6 people


  • 225g Organic Buckwheat Flour
  • 275ml Rice Milk (Cow’s milk is also fine to use)
  • 1 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • 1-2 tbsp Rapeseed Oil
  • A Pinch of Salt
  • 1 Large Egg

To serve

  • 175g Blueberries
  • 3 tbsp Maple Syrup


Mix together the buckwheat flour, baking powder, cinnamon and salt in a bowl.

In a separate bowl, whisk together the milk and eggs. Then gradually pour into the dry mix, continually whisking for a smooth batter.

Heat a frying pan with a little oil, add 1 ladle of the batter into the pan. Place a small handful of blueberries into the top of the heating mix, before flipping.

Once cooked on both sides, top with some delicious maple syrup.



Nick Taylor – Head Chef, Lemon Zest