Peel and grate the carrots. Use a handheld grater or a food processor.
In a large bowl, mix the dry ingredients: oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
In a separate bowl, mix the wet ingredients: egg, milk, and vanilla extract.
Add wet ingredients to dry ingredients, stir until incorporated.
Add carrots and combine. Let batter rest for two minutes.
Heat a medium-large skillet over medium heat and add butter. Add 1/4 of the batter at a time for pancakes.
Flip when bubbles start to form on the top of the pancake. Be patient!
Mix greek yogurt and maple syrup.
Top pancakes with maple yogurt and toasted pecans