Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
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 they’re nutritious, colourful, and damn tasty. Make a batch for the whole family for the perfect weekend breakfast.
Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
Author: Suz Crawt
Prep time:
Cook time:
Total time:
Ingredients
- • 1 smoked haddock fillet
- • 6 mushrooms, finely diced
- • 1 red onion, diced
- • Large handful spinach, chopped
- • Coconut Oil
- • 8 large, free range eggs
- • ¼ cup + 1tbsp coconut flour
- • 1 teaspoon apple cider vinegar
- • ½ teaspoon bicarbonate of soda
- • Salt and pepper, to taste
Instructions
- 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.
- 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 pan contents into a large bowl and set aside.
- In a separate bowl, combine the eggs, coconut flour, cider vinegar, sodium bicarbonate and salt and pepper. Whisk thoroughly until lump free, before pouring the contents into the large bowl containing the haddock.
- Return the pan to the heat and add a little extra coconut oil. Scoop around ⅛th 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 each side, until golden brown and well risen. Serve immediately!
