Add all of the pancake ingredients to a blender and blend until smooth. The batter should be a light green colour and will go darker when it cooks. Warm a non-stick frying pan on a medium heat and brush with around 1/2 tsp oil so the pan is lightly coated. Pour a bit of the mixture (around 6 tbsp) into the pan or use a ladle to spoon in. Gently tilt the pan round in a circular motion until the mix covers the full base of the pan.
After a couple on minutes, once the pancake starts to lift away from the pan at the edge, use a spatula to gently lift the pancake away from the pan and flip over. If the pancake is sticking in places, leave to cook for another minute or so before flipping. Once cooked on both sides, remove from the pan and put to one side.
In the same pan you used for the pancakes, add the sweetcorn and turn the heat up to medium-high. Let the corn turn golden and char in places and then remove from the heat.
Slice the avocado and quarter the tomatoes.
Add the vegan yoghurt to a small bowl with the zest and juice of 1/2 the lime and a pinch of salt. Mix well.
Serve each pancake topped with some of the yoghurt, tomato, charred corn and avocado. Top with chilli flakes, coriander and spring onion if using and enjoy!