In a large bowl whisk together the flour, brown sugar, baking powder, ground cinnamon, ginger, and salt.
Add the milk, oil, and egg and stir until the batter is combined. Then stir in the shredded carrots, apple, and coconut, chopped walnuts, and pumpkin seeds.
Heat a pancake griddle or large nonstick skillet to medium high. Spoon the batter onto the hot cook surface and cook on the first side until bubbles appear and pop on the surface of the pancakes (3-4 minutes).