In a large bowl, mix the oat flour, cinnamon, ginger, nutmeg, cardamom, baking powder, baking soda and salt together.
Stir in the milk, eggs and maple syrup until the batter is well incorporated. Let the batter rest for 10 minutes. I usually grate my the carrot and parsnip during this time.
Gently fold in the grated carrots and parsnips.
Heat a large non-stick skillet with 1 to 1/2 tablespoons coconut oil over medium heat. Add the pancake batter, about 1/4 cup at a time, and use a spatula to smooth out the batter into a circle. I usually fit about 3 pancakes on my skillet. Cook for 2 to 3 minutes, until the edges of the pancake is puffed up and bubbles have formed on the pancake batter. Flip and cook for another 2 minutes or so.
Dish up the pancakes and serve with maple syrup and fresh berries, if you like.