Step 1

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.

Step 2

In a large bowl, combine the almond milk, oil, maple syrup, and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.

Step 3

Add the dry ingredients on top of the wet ingredients and stir with a spatula to combine. Some lumps are ok.

Step 4

Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.

Step 5

Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.

Step 6

Serve immediately with coconut yogurt, walnuts and maple syrup, if desired.