In a clean bowl, mix the dry ingredients together (the flours, sugar, baking powder and cinnamon)
Add the wet ingredients (eggs, oil, shredded carrots) and mix until smooth. Add 1 Tbsp of almond milk. The batter will still be slightly thick.
To cook pancakes, heat a skillet, or griddle over medium low heat**
Lightly grease the pan with olive oil, butter, or spray oil.
Using a ⅓ cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
Cook for a couple more minutes until the center of the pancakes are cooked through
Repeat with the remaining batter.
Top with almond yogurt frosting (recipe here), whipped cream, or cream cheese frosting