Mix flour, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
Pour wet ingredients into dry ingredients and mix until combined.
Stir in shredded carrots, chopped nuts, and chia; add coconut if using.
Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.
Recipe Notes
Can add half Greek yogurt and half milk for more protein
Always serve with fat from nature (a bit of butter on the pancake and/or protein (a scoop of Greek yogurt, quality sourced breakfast sausage)