This recipe was taken from our friends at the Dutch Weed Burger who created a gorgeous recipe book inspired by seaweed, called Ocean Greens. Ocean Greens was written by two passionate advocates of a sustainable plant-based diet, who believe that seaweed can save the world.
- 2.5g Kelp Flakes
- 1 small pumpkin or other winter squash
- 350 g spelt flour
- 1 tablespoon baking powder
- 1½ teaspoons dried rosemary
- 1 teaspoon paprika
- ½ teaspoon curry powder
- 1 tablespoon olive oil, plus more for cooking
- 250 ml warm water
- Fine sea salt and freshly ground black pepper, to taste
- Peel the squash or pumpkin, remove the seeds, and cube the flesh.
- Bring a pot of water to a boil and add the squash cubes; boil until tender, for about 8 minutes. Drain and blend in a food processor into a smooth puree. Separate 400 g of puree for the pancakes. If there’s extra, you can freeze it for later.
- Combine the flour, baking powder, rosemary, paprika, and curry powder in a bowl. In another bowl, mix the squash puree with the oil, kelp, and warm water and then add this to the flour. Whisk thoroughly until you have a thick, smooth pancake batter. Season with salt and pepper.
- Heat a splash of olive oil in a skillet and pour some batter into the pan. Rotate the pan so you get a small, thick, and round pancake about 4 inches (10 cm) in diameter. Cook until golden brown on both sides, about 6 minutes, flipping after 3 minutes. You can use a greased ring in the pan so all pancakes are evenly sized and perfectly round. Keep the pancakes warm by setting them on a plate that’s resting on a pot of simmering water.