Thai Corn Cakes

Sleep-in brunch is getting to be a thing of unique opportunity - most mornings I'm at Starbucks at 4:30 and the days I have off I'm usually too tired to whip up something bigger than toast. I'm not complaining because I LOVE toast. Cinnamon sugar toast slathered in Earth Balance may be the Scottie Pippin of our time, if you know what I mean.

Another by-product of the 60-hour work week, unfortunately, is spoiled produce. I can be such a visionary at the grocery store but then by Friday I somehow end up with two (two?!) mangoes tip-toeing precariously close to that cliff of over-ripeness. Ergo - thai corn cakes! These were delicious and not so difficult to throw together. I whipped up a sweet peanut sauce for dipping, but it's not totally necessary. They can definitely be served on their own even to a sweet tooth.

1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup coconut powder or coconut flakes
3 Tbl brown sugar
1/4 cup fresh basil, chopped
1 ripe mango, pureed
2 egg replacers (I use Ener-G Egg Replacer - but a very ripe banana would be delicious here as well)
1 cup almond milk or soymilk

Mix all your dry ingredients together, then add the wet ingredients. Drop about 1/4 cup of batter at a time in a hot skillet (make certain it is HOT before you drop these bad boys in!) greased lightly with Earth Balance or olive oil. Fry until golden brown.

Here is the recipe for sweet peanut sauce, which is just a bomb addition to any meal, though as I said earlier, not totally necessary for these:

1/2 ripe banana
1/4 cup all natural peanut butter, crunchy
1 Tbl pure maple syrup

Mash the banana until it's creamy and gooey and almost like a soup, then add the PB and maple syrup. Voila!