Prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water in a large mixing bowl. Set aside to thicken whilst you peel and finely grate the carrot.
Once the flax egg has thickened, whisk in the dairy-free milk and date sugar. Add the spices, flour, baking powder, and salt. Whisk until few lumps remain.
Add the oats, grated carrot and chopped walnuts, if using. whisk to Combine.
Add 1 tsp oil to a frying pan over medium-low heat. Once the pan is hot, add about 2 tbsp of batter to the frying pan and spread into a circle measuring roughly 4 inches/ 10 cm in diameter.
Once you see bubbles appear on top of the pancake, flip it. They will take 1-2 minutes on each side - watch them carefully!
Repeat with the rest of the batter. Enjoy hot with coconut yoghurt and maple syrup!