Add the almond flour to a large mixing bowl. Sieve in the white rice flour, baking powder and mixed spice. Whisk to combine.

Make a well in the centre of the flour and add the grated carrot, eggs and apple sauce. Begin whisking as you slowly pour in the almond milk and whisk until well combined.

Heat about a tablespoon of butter in a frying pan on a medium heat. To fry the pancakes, add around ¼ cup of batter per pancake to the pan. Fry in batches of 2-3 depending on the size of your pan. When bubbles start to come to the surface of the pancakes, flip them over.

Cook until golden brown on the second side before transferring to a clean tea towel lined plate. Cover the cooked pancakes with the tea towel to keep warm.

Serve warm topped with coconut yoghurt, crushed walnuts and maple syrup.