Put the carrots in a food processor and dice them up really small. Set aside.
Put all of the dry ingredients in a bowl (the flours, spices, sugar, and baking powder) and mix well.
Add the carrots and the rest of the ingredients into the bowl and mix until everything is well combined.
Heat skillet up on medium heat with a spoonful of coconut oil.
When the skillet is hot, add some batter into the skillet.
Once the pancake starts bubbling in the skillet, that's your cue to flip them over and cook the other side.
In a small bowl, mix the cream cheese drizzle ingredients together. Save for topping pancakes once they are done.
Cook all the pancakes until batter is gone.
Top with the cream cheese drizzle and maple syrup (and walnuts, optional!)