Carrot Pancakes with Pineapple and Coconut

1 Combine flour, walnuts, coconut, cinnamon, baking powder, baking soda and salt in a mixing bowl.
2 In a separate bowl, whisk together buttermilk, egg, brown sugar,  olive oil and vanilla. Tip: Or give it a quick pulse in a food processor.
3 Add wet ingredients to dry ingredients and gently fold it in, making sure not to over mix. 
4 In the same food processor process the chopped carrots and crushed pineapple using the pulse action several times until finely grated, but not pureed. Add raisins and give a quick pulse. Tip: You may use your grating blade at first and then use the multipurpose blade to grate it down finely.
5 Stir the carrot mixture into the pancake batter. The consistency should be thick but spreadable. Adjust the consistency with buttermilk if needed.
6 Heat a skillet over medium heat. Lightly coat the pan with butter or oil or use cooking spray. 
7 Using a 1/4 cup measure, pour batter on heated skillet, patting it down if needed. Tip: Even medium heat is important for cooking pancakes.
8 When you notice bubbles all over the top, flip pancakes and cook for 1 to 2 minutes on the other side. If it feels firm in the middle then they are cooked.Tip: Keep pancakes warm at 200°F lightly covered with foil.
9 Take cream cheese at room temperature and combine with milk or cream, maple syrup and vanilla. Whisk it all into a smooth topping. Use more milk or cream if needed.
10 Serve the carrot pancakes with sweet cream cheese topping and toasted nuts. Add a drizzle of maple syrup if you like.