Instructions

• In a medium bowl, mix together the flour, baking powder, cinnamon, and salt. Set this mixture aside.
• In a separate bowl, combine the almond milk, maple syrup, olive oil, and vanilla extract. Stir in the shredded carrots, chopped walnuts, and shredded coconut.
• Add the wet ingredients to the dry and stir to form a smooth pancake batter.
• Heat the coconut oil in a nonstick skillet over medium-low heat. Pour about ⅓ cup of the pancake batter into the hot skillet to make each pancake. Cook for 3 to 4 minutes until the edges firm up, then flip the pancake over and cook for an additional 1 to 2 minutes until cooked through. Repeat this process with the remaining batter.
• Serve the pancakes with optional toppings of Greek yogurt, additional walnuts, and a drizzle of maple syrup