Whisk together the flour, sugar, baking powder, soda, pumpkin pie spice and salt in a large bowl. In a separate bowl whisk together the buttermilk and egg yolks. Add melted butter and vanilla. Pat grated carrots dry with a paper towel and add to wet ingredients along with orange zest, mixing well.

Add wet ingredients to dry ingredients mixing just until combined, Add egg whites, ginger and nuts, cover and mix until incorporated. Refrigerate for at least 30 minutes and up to 3 hours.

For Frosting, combine ingredients and mix with a hand mixer until smooth and creamy. If too thick, add a tablespoon or two of milk.

Heat skillet to medium heat and coat with butter or cooking spray. Add batter and cook until bubbles form and then pop. Once popped, turn and cook for an additional minute. If the first pancake is too brown, turn down the heat. Keep warm in an oven set to 200º.