Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary.
Mix together All-Purpose Flour (1 1/8 cup), Baking Powder (1 1/2 tablespoon), Sea Salt (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Ground Ginger (1 pinch). Stir in the Carrot (1/3 cup), Unsweetened Shredded Coconut (3 tablespoon), Golden Raisins (3 tablespoon), and Pecans (2 tablespoon).
Heat Unsweetened Almond Milk (1 cup) in microwave until just warm, not hot. Add the Coconut Oil (1 tablespoon) and Granulated Sugar (1/4 cup) and mix well.
Add the almond milk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
Spoon 1/4-1/3 cup of the batter into your preheated pan. Cook the first side for about 1-2 minutes, until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
Flip and cook for another 1-2 minutes.
Store the cooked pancakes in a single layer on the racks in your warm oven. This will keep them warm but not soggy.
Continue cooking the pancakes until batter is finished. Serve and enjoy!