Chop the carrot and add to the blender with the coconut milk, blend until smooth.
Add remaining ingredients and blend until the batter is smooth.
Heat a non-stick frying pan (I used cast-iron) over a low-med heat.
Pour about 2tbs of batter for each pancake into the frying pan, leaving room to flip.
Flip after 2-3 minutes, or when the top starts to dry.
Cook for a further 2-3 minutes, remove from pan, and repeat until all the batter is used up.