Step 1

Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.

Step 2

Pour non-dairy milk into a large liquid measuring cup. Add melted butter and vanilla and whisk to combine. Add wet to dry and stir.

Step 3

Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

Step 4

Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes (amount as original recipe is written // adjust if altering batch size). Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Step 5

Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.

Step 6

Serve with non-dairy butter, shredded coconut and warm maple syrup.