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healthy breakfast

On Pancake Day or for a late breakfast on Sunday morning, try this delicious combination of buckwheat pancakes served with smoked salmon and avocado. Recipe serves 4.


  • 200g buckwheat flour
  • 2 tsp cinnamon
  • Zest of 1 orange
  • 2 tsp baking powder (gluten free)
  • Soya/Koko or almond milk (approx 250ml)
  • Juice from zested orange
  • Coconut oil
  • Smoked salmon
  • Lemon juice
  • Freshly ground black pepper
  • Mix flour, cinnamon, zest and baking powder in a large bowl. Add juice and gradually beat in the milk until the mixture forms a batter with a dropping consistency (coats the back of a spoon but still pourable).

Put a heavy based frying pan on the heat.

Melt the coconut oil (1 tsp) to cover the bottom of the pan, pour off any excess. Pour a ladleful of the batter into the pan and cook for 2-3 minutes until bubbles appear, flip over and cook for another 2 minutes until golden. Repeat to make more pancakes using more coconut oil as necessary. Alternatively, the batter keeps well in the fridge in a sealed jar for up to 3 days.

Serve with slices of smoked salmon and avocado sprinkled with lemon juice and some freshly ground black pepper.

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