In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, combine the almond milk, oil, maple syrup, and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.
Add the dry ingredients on top of the wet ingredients and stir with a spatula to combine. Some lumps are ok.
Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.
Serve immediately with coconut yogurt, walnuts and maple syrup, if desired.