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September 18, 2018
Kay, our creative director, really enjoys making snackcakes - a flatter, small pancake measured out with a 1/8 cup that is great for breakfast (maple syrup or a spoonful of brown sugar) or as a midday snack with peanut butter. They store well and taste good cold or warm.
Lately, Kay has been laying off the sugar and with #pumpkinspice season just around the corner, they decided to rework one of their favourite gingerbread recipes into another snack cake.
Enjoy this week's #tastytues snack (which you can sweeten up with Maple Syrup or Candied Ginger if you're not avoiding sugar)!
This recipe serves 4 for a hot breakfast, but Kay keeps them in the fridge/lunchbox for small solo snacks throughout the week.
4 Servings. 260 calories each serving = 4 x 3" sized snack cakes. Nutrition information is based on Kay's research via the Canadian food database and is not 100% accurate.
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