Measure the milk and water in a small bowl, add the vinegar. Set aside.
For the pancakes. In a large bowl whisk together the flour, baking powder, salt, the polenta, and sugar. Add the milk mixture. Mix well and add the corn kernels.
In a nonstick skillet or griddle over medium heat about 1/2 teaspoon of coconut oil and coat the bottom of the skillet. Scoop the batter into the skillet, spacing the pancakes about 2 inches apart. Cook for 2 or 3 minutes and flip. The bottom should be golden brown. Leave for about a minute more. When done transfer to a platter while you finish the rest of the pancakes.
In a large bowl mix the liquid smoke, soy sauce or tamari sauce, the maple syrup and the pinch of salt. Add the coconut flakes and the serrano chili. Mix well to cover all.
In a large skillet add the spoonful of oil and coat well the bottom. When hot add the flakes and constantly turn until golden. Remove from the heat and let them cool on a tray.
Serve the pancakes with butter (I use vegan), corn kernels, spicy coconut bacon and maple syrup.