Prepare flax "egg" by stirring together flax seed and water in a small cup. Let sit for 10 minutes before using.
In a large bowl, whisk together flour, salt, baking powder and coconut sugar. Add in almond milk, vanilla, pumpkin pie spice, carrot and flax "egg" and stir until thoroughly combined.
In a large pan or middle on the stove, heat just enough butter or oil to cover pan at medium heat.
Pour about ΒΌ cup batter per pancake onto pan. Let cook for 3-5 minutes until batter bubbles then flip and cook on other side for 3-5 minutes. Repeat until all batter is used.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/09/23/vegan-carrot-cake-pancakes/