Set a large skillet over medium heat. While the skillet is heating up, make the pancake batter. Combine the milk, apple cider vinegar, yogurt, and vanilla extract in a medium-sized bowl. Whisk until smooth. In another bowl, mix together the flour, salt, baking powder, spices, sugar, and lime zest. Add the dry ingredients to the wet and mix until the batter just comes together. It’s okay if there are still lumps! Stir in the grated carrots until they are evenly dispersed through the batter.

Once your skillet has come to temperature, add a tablespoon of coconut oil. Swirl it around the skillet as it melts. Using a quarter cup measure, scoop up the pancake batter and carefully pour it on the skillet. Depending on how large your skillet is, you may be able to do 1 or 2 pancakes at a time. Just make sure not to crowd the pan! Cook the pancake for 2-3 minutes on the first side until you see bubbles forming across the surface and the edges around the pancake are dry. Carefully flip the pancake and cook an additional 1-2 minutes on the second side until cooked through and golden. Repeat with the remaining pancake batter.

Pro tip: keep a plate in your oven and set it to “warm” to keep your cooked pancakes nice and warm!

When you’re ready to enjoy your pancakes, make the glaze. Put the powdered sugar, tahini, maple syrup, salt, and 2 tbsp of milk in a bowl. Whisk vigorously until you have a very smooth glaze. If it seems a little too thick, you can add more milk a splash at a time until you get a nice drizzling consistency. 

Serve the pancakes with a drizzle of the glaze and a sprinkle of the toasted pecans. This recipe makes 8 medium pancakes which is enough for 2-3 servings.