Stir together the carrot, eggs, maple syrup, coconut milk, and vanilla
In a separate mixing bowl, stir together the arrowroot, almond flour, coconut flour, cinnamon, baking powder, and salt. Be sure to break up any clumps of coconut flour.
Stir the wet ingredients into the dry and let the mixture rest for five minutes to let the coconut flour expand. If the batter looks too thin after resting, add in additional coconut flour, one tablespoon at a time, until it has the desired consistency. If it looks too thick, add in a little coconut milk. Stir in the pecans, if using.
Oil a skillet with coconut oil and heat to medium-high. Pour a third of a cup of the batter into the skillet and then reduce the heat to medium. Let the pancake cook for 3-4 minutes, or until the edges look dry and there are bubbles in the center, then flip and cook for another 2-3 minutes on the other side.
Repeat with remaining batter. This makes about eight cakes. Serve warm, drizzled with honey or maple syrup.
