Prepare the buttermilk substitute by combining dairy-free milk with white vinegar and letting it sit for about 5 minutes.

Mix the dry ingredients: whisk together flour, baking powder, bicarbonate of soda, salt, mixed spices, and cinnamon.

Blend the wet ingredients: mix brown sugar, egg (or flax egg), canola oil, vanilla extract, and the prepared milk mixture until smooth.

Combine wet and dry ingredients gently, folding until just combined, being careful not to overmix.

Add grated carrots and chopped walnuts to the batter and fold carefully.

Rest the batter for about 10 minutes to allow gluten to relax.

Heat a non-stick skillet over medium heat and lightly spray with oil.

Cook pancakes: pour 1/4 cup of batter into the skillet, cooking until bubbles form, then flip and cook until golden brown.

Repeat the cooking process with the remaining batter, adjusting heat as necessary.

Serve warm topped with Greek yogurt, maple syrup, and fresh berries.