Shred carrots using a food processor or by hand.  I used 10-15 baby carrots. Remove from food processor and squeeze dry of excess liquid.  (I would not purchase pre-shredded carrots as they are too hard and won’t taste right in the pancakes.)

Add oats into a the DRY food processor and process until a fine flour forms, about 1 minute.

Add in egg whites, yogurt, and baking soda. Process quickly until smooth (no more than 20 seconds). 

Remove blade from food processor and fold in carrots by hand.

Using a 6 inch pancake ring make pancakes on medium heat. Spray with cooking oil, add ½ cup pancake batter to ring, sprinkle in 1-2 tablespoons of raisins and cook on each side for 1-2 minutes until golden brown. 

To make yogurt sauce combine yogurt and maple syrup then drizzle over pancakes. Garnish with walnuts if desired.