Warning: these are not pancakes as you expect them to be. When I created this recipe, I had no idea how to define the crisp, flavour-packed savoury parcels of eggy goodness I had just created. In all honesty, they probably lie somewhere between a pancake, a fritter, and a mini omelette. But the important part is these Crispy Smoked Haddock Pancakes are nutritious, colourful, and damn tasty.
These pancakes combine the rich, smoky flavour of haddock with the earthiness of mushrooms and the freshness of spinach. The addition of coconut flour gives them a unique texture, making them perfectly crisp on the outside while staying fluffy inside. They're a wonderful alternative to traditional breakfast options and are sure to be a hit with the whole family.
Make a batch for the perfect weekend breakfast and enjoy a nutritious start to your day. These savoury pancakes are packed with protein and veggies, making them both delicious and wholesome.
Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
Equipment
- Frying pan
- Large Bowl
- Whisk
Ingredients
- 1 Haddock fillet Smoked
- 6 Mushrooms finely diced
- 1 Red onion diced
- Handful Spinach chopped
- Coconut Oil
- 8 Eggs Large, free range eggs
- 1/4 cup coconut flour plus some extra if needed
- 1 tsp Apple cider vinegar
- 1/3 tsp Bicarbonate of soda
- Salt and pepper to taste
Instructions
- First, heat a little coconut oil in a large frying pan. Add the haddock fillet, and fry for around 5 minutes on both sides until cooked through. Remove the fish from the pan, which can stay on the heat. Remove the skin and flake with a fork.
- Next, return the flaked haddock to the pan and add the mushrooms and red onion. Cook for 2-3 minutes, until the mushrooms have reduced. Add the spinach and cook for a further 30 seconds or so until lightly wilted. Pour the pan contents into a large bowl and set aside.
- In a separate bowl, combine the eggs, coconut flour, cider vinegar, bicarbonate of soda, and salt and pepper. Whisk thoroughly until lump-free, before pouring the contents into the large bowl containing the haddock mixture.
- Then, return the pan to the heat and add a little extra coconut oil. Scoop around 1/8th of the mixture into the pan to form one pancake, and repeat for as many as you can fit comfortably in the pan – you’ll probably have to cook them in batches. Cook for 3 minutes on each side, until golden brown and well risen. Serve immediately!
Creating these savoury pancakes allows you to enjoy a rich and satisfying breakfast that aligns with your Paleo lifestyle. The combination of smoked haddock, mushrooms, and spinach provides a delightful texture and flavour that will make your mornings special. These pancakes are perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying a delicious breakfast.
Moreover, these Crispy Smoked Haddock and Mushroom Egg Pancakes are not only delicious but also versatile. You can add various vegetables or herbs to suit your taste. They make an excellent breakfast option for both kids and adults, ensuring everyone can enjoy a nutritious start to their day.
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