Place the flour, polenta, sugar, no egg powder, baking powder, bicarbonate of soda and a pinch of salt in a large bowl, and stir well to combine.
In a separate bowl or jug, combine the soy milk, lemon juice and melted butter, and give it a quick stir. Set aside for 1 minute to allow the mixture to thicken.
Create a well in the dry ingredients and pour in the soy milk mixture. Whisk well until the batter is smooth. Fold in the corn and jalapeño.
If you can resist, let the pancake batter sit for at least 30 minutes before cooking.
Heat a large frying pan over medium heat and spray with olive oil. Pour in the batter to whatever size you like and cook until bubbles begin to appear on the surface. Flip and cook for a further 1 minute or until golden on the underside. Serve with maple syrup and a knob of butter and garnish with a few thin slices of fresh jalapeño. If you can get your hands on some coconut bacon, scatter it over the pancakes, just like we do at the restaurant!