In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the dairy-free milk and set aside.
In a large mixing bowl combine flour, baking powder, bicarbonate of soda, salt and spices and whisk to combine.
In another bowl, whisk together egg, canola oil, brown sugar, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Fold through the grated carrot and walnuts with a spatula. Set aside and rest for 10 minutes.
Heat a non stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
Serve pancakes with butter and/or a very generous drizzle of maple syrup.