1. Add the wet ingredients: eggs, almond milk and maple syrup to a large bowl and whisk together.

2. Add the dry ingredients: almond flour, cassava flour, coconut flour, baking powder, salt, cinnamon, nutmeg and ginger. Stir well.
3. Add shredded carrots and chopped walnuts. Stir.


4. Heat oil in a large nonstick skillet over medium heat. Poor pancake batter to the hot pan, using approximately 2-3 tablespoons for each pancake, depending on the size you want.

Cook these healthy pancakes for 2-3 minutes on the first side, then flip (when bubbles form) and cook for another couple minutes on the other side. Remove to a plate.

5. To make the maple-cream drizzle, add cold coconut cream and pure maple syrup to an immersion blender cup. Use an immersion high speed blender to blend the ingredients for about 1-2 minutes.  You want the mixture to be creamy and fluffy.

6. Top cooked pancakes with the maple-cream sauce and serve. For an easy drizzling method, you can use a ziploc bag with the corner snipped off.