Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
These Crispy Smoked Haddock and Mushroom Egg Pancakes are a nutritious and flavour-packed breakfast option. Combining smoked haddock, mushrooms, and spinach with fluffy eggs, these pancakes are perfect for a weekend breakfast that the whole family will enjoy.
Servings: 8
Calories: 300kcal
Cost: 25
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!