Combine egg, almond milk, zest, shredded carrot, pure maple syrup, and apples in a mixing bowl.
In a separate bowl, combine remaining ingredients (all dry ingredients including raisins) and mix together.
Add dry ingredients to wet, stirring just until combined (don’t over-mix, now!)
In a large skillet, heat butter or oil to medium heat.
Pour ¼ cup portions of the batter into the skillet and cook until the sides firm up, about 3 to 5 minutes (If you wiggle a spatula under the pancake and it looks like it is going to lose its form, then it is not ready to flip).
Carefully flip and cook another 2 minutes or so, until pancakes are cooked all the way through.
Repeat with remaining batter
Serve with butter, honey or maple syrup.