Kay's Spicy Sugar-Free Ginger Snackcakes

1. Combine all dried ingredients in a bowl and sift with a folk.
2. In a microwavable glass measuring cup, add 1/2 cup of water with fresh ginger.  Cook on high for 1 1/2 minutes. Add remaining cup of water and molasses to measuring cup and whisk. Allow to cool. Beat in egg to wet mixture.
3. While mixing, slowly pour in the wet ingredients into the dry and stir until just combined. A few lumps are ok!
4. Heat a lightly oiled frying pan on medium-high. Using a 1/8 measuring cup, pour into pan and watch for bubbles. Smaller snack cakes cook quickly. Flip with a metal spatula and cook other side.

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.