Using an electric mixer, attach the wire whip. Place coconut milk and agave in bowl and whisk. Add thawed ready-to-whip topping and mix until thick. Hold cold.
1 tsp agave nectar, 1.25 cups non-dairy whipped topping, ready to whip, 1/2 cup coconut milk, unsweetened, canned
In a large mixing bowl, combine whole wheat flour, sugar, baking powder, and spices. Set aside.
Pour the liquid mix into the dry mix bowl and whisk to combine. Fold in the shredded carrots. Allow to rest for 5 minutes.
1.5 cups carrots, fresh, shredded
Heat a nonstick griddle or pan to medium heat. Pour a 1/2 cup scoop of batter and cook until the top begins to bubble, then flip to cook the other side until golden brown.
To serve, palte 2 pancakes. Add 3 oz strawberries around the plate. Top with 6 pecan halves (or 1.5 tbsp). Sprinkle with 1 Tbsp of shredded coconut. Add 2 Tbsp whipped coconut topping.