Corn Cakes

This weekend I made corn pancakes from Erin Pavlina's Vegan Family Favorites for breakfast, and we all instantly fell in love! Made with cornmeal, whole wheat pastry flour and melted Earth Balance, they honestly taste so flavorful and buttery that they don't need any syrup or toppings. I made another batch for shmoo's lunch, this time adding lots of fresh corn kernels to make them more corn frittery (I also used 4 oz. silken tofu instead of Ener-G, and used 1 cup rice milk instead of 3/4 cup soymilk and 1/4 water). I packed them with a side of shmoo's favorite "Tuscan Bean Medley" (cannellini beans and chestnut limas) from Trader Joe's, and an organic orange. Beverage: vanilla rice milk.
Verdict: I usually slice our oranges into wedges (they're prettier and easier to hold), but decided to try peeling it this time, so I could fit more into the lunch box. It wasn't very photogenic, but there were no complaints! He couldn't quite finish all the beans, and saved the rice milk for after school. 4 stars.