In a medium bowl, combine apple, carrot, vanilla, milk, oil, and egg.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet ingredients.
Spoon ⅓ cup spoonfuls of batter onto the griddle. Allow to cook for roughly 4 minutes before flipping. Look for the edges of the pancake to stop being shiny and for the bubbles to stop rising before you flip. Then, allow them to finish cooking on the other side for an additional 2 to 3 minutes.
Serve with a dollop of greek yogurt and Grade A maple syrup.