Carrot Cake Pancakes

Steps

1. In a small mixing bowl, beat the flax seeds together with the milk using a fork for about a minute. Add the vinegar, water, maple syrup, oil, and vanilla. Mix well.
2. In a large bowl, sift together the flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in the grated carrot. Let the batter rest for at least 5 minutes.
3. Preheat a large non-stick pan over medium heat. Lightly coat with cooking spray or a little oil. Add batter in 1/2 cup scoops, one or two at a time depending on your pan size. Cook for about 4 to 5 minutes, until the tops look mostly set and the edges are dry. Flip, then cover the pan with a lid and cook for another 2 to 3 minutes, until cooked through. Repeat with remaining batter.
4. Keep finished pancakes on a plate tented with foil until ready to serve. Top with toasted walnuts and pure maple syrup.