Mix together the ground flaxseed and the water in a small bowl and set aside to go gloopy.
Place the flour, cornmeal, baking powder, sugar, salt garlic granules, cumin, coriander, smoked paprika and nutritional yeast in a large bowl and whisk to combine.
Add the milk, olive oil and flaxseed mixture and stir until no lumps of flour remain.
Add the chopped herbs, spring onions and sweetcorn and mix to combine.
Place a frying pan over a low heat and add a little olive oil. Scoop about ⅓ cup of the batter into the pan and spread it out slightly.
Cook for a couple of minutes until just set around the edges then flip the fritter over and cook for a couple more minutes until both sides are browned and the fritter is cooked through.
Repeat with the rest of the batter, adding more oil as necessary. If your pan is big enough you can cook a couple at a time.