In a large bowl, combine brown rice flour, oat flour, flax seeds,
baking powder, ginger, cinnamon, and salt.
Combine almond milk, maple syrup and vanilla in a smaller bowl.
Thoroughly mix wet ingredients into dry ingredients, then stir in
carrots and pineapple.
Heat oiled cast iron skillet or griddle over medium heat, add 1/4
cup batter and spread with a spatula.
Cook for 4 minutes, then flip pancake using a spatula and cook
for another 3 minutes. Repeat until batter is all gone.
In a small bowl, mix coconut cream, maple syrup, vanilla, and
To serve, place 2 pancakes on a plate, top with pineapple
coconut sauce and sprinkle with walnuts.