Gingerbread cakes
Gingerbread pancakes!
Servings: 12 patties
Ingredients
- ½ t. (125 ml) date purée
- ½ t. (125 ml) molasses
- ¼ t. (60 ml) your choice of milk or vegetable drink
- 1 egg
- ¾ cup (180 ml) your choice of whole-grain flour
- ¾ cup (180 ml) buckwheat flour
- 1 tablespoon (15 ml) baking powder
- 2 tablespoons (30 ml) ground flaxseed
- 1 tsp (5 ml) ground cinnamon
- ¼ tsp (1.25 ml) ground ginger
- ¼ tsp (1.25 ml) ground nutmeg
- ¼ tsp (1.25 ml) ground cloves
- ¼ tsp (1.25 ml) ground cardamom
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix date purée, molasses, egg and milk.
- In a separate bowl, combine flours, flaxseed, baking powder and spices.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon.
- Shape into 12 patties and place on a baking sheet.
- Bake for 15 minutes.
- Leave to rest for a few minutes and enjoy.
Notes
*Homemade date purée:
Place 500 g dried, pitted dates and 410 ml water in a microwave-safe container. Cook for 4 minutes. Purée smooth in a hand blender. And voilà!
It keeps for 2 to 3 weeks in the fridge and up to 3 months in the freezer in an airtight container.
Recipe by the Épithélia team,