Let’s begin with pulsing two cups of fresh corn kernels with some coconut oil and buttermilk in the blender until mostly smooth. Next up, transfer the corn mixture into a bowl and then add in another cup of corn kernels, some chopped spring onions and diced onions. In another bowl, sift together rice flour, cornmeal, baking powder and salt, then mix dry ingredients with wet ingredients and stir them together until just combined.
Heat up a little coconut oil in a non-stick skillet over medium heat, and then scoop two heaping tablespoons of batter into the pan, using a spatula to press down on the batter to form a circle. Allow the batter to cook for a while until the bottom is golden brown, then flip the pancake over and let it cook a little more until the other side is also golden. When all the pancake batter has been used up, garnish these beautiful savory pancakes with a sprinkling of chopped spring onions. Breakfast is served!