Start by measuring out all your ingredients. This makes the process smoother and ensures you have everything you need on hand.
In a large mixing bowl, whisk together the eggs, full-fat coconut milk, maple syrup (or honey), and vanilla extract until well combined.
In a separate bowl, combine the coconut flour, tapioca flour, baking soda, ground cinnamon, and sea salt. Stir to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in the grated carrot, shredded coconut, raisins, and chopped walnuts until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. You can add a little coconut oil or cooking spray to prevent sticking.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 2-3 minutes on the other side until golden brown.
Remove the pancakes from the skillet and serve warm, topped with additional walnuts, shredded coconut, and a drizzle of pure maple syrup.
