• In a bowl, combine the vinegar and dairy free milk together. Let it sit for 10 minutes. This makes vegan buttermilk. 
• Grate carrots. (*See notes about store bought shredded carrots)
• In a large bowl, add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and ginger. 
• Add the buttermilk to the dry ingredients once ready and combine well.
• Add in the shredded carrots and vanilla and combine well again.
• Carefully fold in chopped nuts if adding. 
• To a skillet, over medium low heat, add a small amount of dairy free butter and melt.
• Add between ⅓ and ½ cup of pancake mixture to the skillet.  Wait until bubbles start to form and flip. 
• Cook other side for 1-2 minutes or until golden brown and remove. Repeat until no batter remains.
• Serve topped with butter, syrup, or any of your favorite sauces! Even ice cream if an extra special day!

Maple Coconut Cream Cheese Glaze

• If making the maple coconut cream cheese glaze, do so in between making pancakes.  First, scoop out the thick part of the creme of coconut. Beat in a bowl until smooth.  Add the maple syrup and combine well.  Add in the powdered sugar and beat until you have a consistent glaze.