Mix the lemon juice in the coconut milk and let stand for at least 5 minutes
In a bowl, combine the coconut flour, almond flour, baking powder *, sea salt and spices. In a separate bowl, whisk together eggs, coconut milk / lemon juice blend, ghee / coconut oil, coconut sugar and vanilla until well blended.
Slowly mix the dry ingredients in a damp place until there are no more stains of flour (the coconut flour can be stubborn, make sure to mix it well.) Finally, stir in the carrots grated.
The dough will be very thick because of the coconut flour. Heat a nonstick skillet or hotplate over medium-low heat and coat with coconut oil. Gently spread about 1/4 cup of pancake batter in a circular shape starting in the center. Once the edges are dry and bubbles form, turn them over and continue cooking until they are golden, over medium-low heat, adjusting the heat to avoid burning the outside while you still cook inside. Cook several times, adjusting heat and adding coconut oil or ghee as needed.
