In a medium bowl, whisk together the flour, baking, cinnamon, and salt; set aside
In a large bowl, combine the oat milk, maple syrup, oil and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.
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 topped with coconut yogurt, walnuts and maple syrup, if desired.