In small bowl, make flax egg by mixing flaxseed and water in small bowl. Set aside 10 or 15 minutes to thicken.

Meanwhile, prepare cinnamon apples. Heat small saucepan over medium-low. Add chopped apple, cinnamon and water, stirring to combine. Cover and cook 5 minutes or so, until apples become soft and more translucent. Set aside.

In medium mixing bowl, combine banana flour, baking soda and cinnamon or pumpkin pie spice. Stir to combine.

Add flax eggs, non-dairy milk, maple syrup, vanilla and vinegar. Stir briefly to combine, then fold in carrots and mix until evenly distributed throughout.

In large pan over medium heat, add 2-3 teaspoons coconut oil. Spoon in 3-4 tablespoons batter to form pancake. Cook 2 minutes until edges become golden-brown and it’s easy to flip. Flip and cook another 2 minutes on the other side, then transfer to plate. Repeat with remaining batter.

To serve, stack 2-3 pancakes and top with cinnamon apples, walnuts, coconut, carrot and maple syrup.