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Squash & Seaweed Pancakes

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.


Ocean Greens Book

Nice thick pancakes filled with pumpkin and layered with seaweed pesto and fresh purslane. Doesn’t that sound exciting? The sweet pumpkin combines well with the briny kombu, and together they truly explode with taste. 


  • 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

Squash and Seaweed Burger - Ocean Greens

  1. Peel the squash or pumpkin, remove the seeds, and cube the flesh.
  2. 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.
  3. 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.
  4. 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.