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Molasses, pumpkin and spice patties

Molasses, pumpkin and spice patties


Galettes à la mélasse, à la citrouille et aux épices
By
These ultra-soft patties will help you pass any leftover pumpkin puree that's been lying around since your fall outing. Perfect as a dessert or snack, you'll probably find a time to bite into one throughout the day. Who knows, you might even find that they'll make you buy pumpkins all year round!
Ingredients
  • 1 cup pumpkin puree, homemade or store-bought
  • 1/4 cup soy milk
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1 teaspoon of vanilla essence
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon powdered cinnamon
  • 1 tablespoon ginger powder
  • 1 teaspoon of nutmeg
  • 1 tablespoon ground flax seeds
  • Raw pumpkin seeds (optional)
Preheat the oven to 325 degrees. In a first bowl, combine wet ingredients. Then add the sugar, mix well and set aside. In a second bowl, mix the dry ingredients and then stir in the wet ingredients. Mix well until the mixture is homogeneous. On a cookie sheet lined with parchment paper or silicone sheet, form balls of dough about 1/4 cup thick, about the size of a golf ball. You can use two tablespoons or an ice cream scoop. Keep some space between each pancake. Ideally, make two baking sheets or two baking sheets of 8 cookies. Sprinkle each scoop with pumpkin seeds if desired and bake for 14 minutes.
Prep time:
Cook time:
Total time:
Yield: 16 pancakes
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