In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.
In a small bowl or large measuring cup, whisk together the coconut milk, coconut water, maple syrup, and vanilla.
Pour the wet ingredients into the dry and stir to combine.
Stir in the shredded carrots until just combined.
Over medium heat, in a non-stick pan (or using a light spray of oil in a regular pan), pour ¼ cup of the pancake batter into the pan.
Cook for 4 to 5 minutes on the first side until small bubbles appear all over the surface and the pancake can easily be flipped.
Cook another 2 to 3 minutes on the second side. Repeat with remaining batter. You may need to adjust the temperature as you go.