Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.

Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.

Heat 1 to 2 tablespoons of coconut oil in a large non-stick skillet (enough to generously coat the surface) over medium-low heat. Wait a few minutes for the skillet to warm up all the way.

Measure a 1/4 cup of batter and pour onto the hot skillet. If necessary, use your finger to spread the batter into a perfect circle. Cook 3 to 4 minutes, until pancake is golden-brown on the first side. Carefully flip and cook another 3 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter

Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.