In a medium sized mixing bowl whisk together flour, cornmeal , salt, chili powder and cumin
Add whisked eggs or flax eggs, corn, onion and milk, stir to combine. Add cheese if you are using it.
Heat a medium sized skillet over medium heat. I like to use a cast iron pan for this. Add a tablespoon or more of coconut oil to pan to cover pan bottom.
Add a small amount of pancake mixture, (1-2 tablespoons) to saute pan, do not overcrowd the pan. Cook pancakes for a few minutes on each side until golden brown and crispy. Flip pancakes over and cook on the opposite side.
Continue cooking remaining batter in the same manner, adding more coconut oil as needed. If you are cooking these ahead of time you can easily reheat on a lined sheetpan in preheated 350 degree oven until hot.
Serve pancakes as is or top with your favorite condiment; salsa, quacamole, hot sauce or pesto.