In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together soy milk, vinegar, flaxseed, water, vanilla, molasses, maple syrup, and oil. Add wet ingredients to dry ingredients. Stir until well combined. Fold in grated carrots and raisins until well distributed. Allow batter to rest for 10 minutes while you prepare skillet or griddle.

Heat a lightly oiled skillet or griddle over medium high heat. Scoop ⅓ cup of batter onto hot skillet. Cook until the surface of pancake bubbles, about 2-3 minutes. Use a spatula to carefully flip pancake. Cook on the other side for another 2-3 minutes, until both sides of pancake are golden brown. Transfer to wire rack set over baking sheet.

Repeat process with remaining batter. Continue to oil skillet between pancake batches. You many need to adjust cooking heat as skillet warms up.

Serve pancakes warm with maple syrup, toasted walnuts, and raisins. Store any leftovers in the fridge and reheat before serving.

*Freeze extra pancakes for next weeks meal prep!