Step 1

Preheat a non-stick pan or griddle over medium heat.

Step 2

Whisk together the milk, apple cider vinegar, and vanilla. Set aside.

Step 3

In a large bowl whisk together the flour, baking powder, sweetener, nutmeg, and cinnamon. Pour the wet ingredients into the dry mixture and stir until everything is well combined, but don’t over mix. A few lumps are ok and the batter might be slightly thick. Let the batter rest for at least 5 minutes to set up.

Step 4

Add the grated carrots, walnuts, and raisins then stir to combine.

Step 5

Spoon 1/4 cup of batter onto the skillet and cook for about 1 minute until small bubbles form and the edges look a little dry. Flip with a spatula and cook for another 30 seconds or so. Set the pancakes aside as they cook and repeat with the remaining batter. (If making the cream cheese frosting proceed to the next step.)

Step 6

place the cashews, coconut, milk, maple syrup, and lemon juice in a blender and process until smooth and creamy.

Step 7

Serve the carrot cake pancakes with cashew cream cheese frosting, shredded carrots, chopped walnuts, and warm maple syrup.