Make the candied walnuts, if desired: Heat a nonstick pan over medium heat. Add the pecans and toast for 3-5 minutes, stirring often, until toasted (being careful not to burn). Stir in the maple syrup and cook, stirring often, for another 1-3 minutes, until sticky. Remove from heat and stir in salt and vanilla. Transfer to a plate and set aside to cool.
Make the pancakes: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Make a small well in the center and pour in the milk, oil, and vanilla. Stir until just barely combined, leaving some chunks. Stir in the carrots.
Heat a bit of oil in a large skillet over medium-low heat. Add 1/4 cup (60 ml) of batter for each pancake (or 1 tbsp [15 ml] batter for mini pancakes; reduce cooking time). Cook for 3-5 minutes, until the bottom is golden-brown, then flip and cook another 1-3 minutes, until golden-brown (you may want to put a lid on to ensure centers get thoroughly cooked).
Serve the pancakes with the walnuts and syrup.
