I worked with Alicia (who posted this versatile moon cake recipe on Kade's Kloset) to create a delicious seasonal variety. The pumpkin version of this recipe is below- with the new ingredients added in. This is a very flexible recipe, so feel free to make changes to your taste.
- 1 banana
- 2 eggs
- 1/2 can pumpkin
- 1/2 teaspoon pumpkin pie seasoning
- 1 Tablespoon peanut butter
- dash salt
Mix all the ingredients together using an immersion blender, a fork or any other mixer.
Stove Top: Spoon batter onto a hot griddle. When bubbles cover most of batter, carefully flip like a pancake! Yield: about 18 pancake moon cakes.
Bake: Preheat oven to 300 degrees. Fill greased mini-muffin trays with batter. (Tip- if you mixed using a blender, let the batter sit for a few minutes before baking) Add toppings. Bake for around 15 minutes. (I use silicone muffin tins and find they need 20-25 minutes in these). Yield: 12 mini muffin moon cakes.
I usually double the recipe and freeze them in 8 oz mason jars. You can take them out one at a time and use them for months!