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In a large mixing bowl, mix together the dry ingredients; coconut flour, almond flour, baking powder, baking soda, salt, and the spices.
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In a separate bowl, mix together the wet ingredients; carrots, eggs, coconut milk, and coconut oil. Stir well to combine.
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Add the wet ingredients to the dry ingredients.
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Heat a nonstick skillet over medium heat. Add enough coconut oil to coat the surface.
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Add about ¼ cup of batter to the hot skillet. Press down gently to spread it a bit.
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Cook about 3-4 minutes on each side, or until the pancake is cooked through.
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Set aside. Add a little more coconut oil to the skillet, as needed and cook the remaining pancakes.
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Serve pancakes with maple syrup.