In a small bowl, combine the Dannon Light and Fit Vanilla Greek yogurt with the Cellucor Whipped Vanilla whey protein. Stir until smooth and creamy, then set aside.

Using a food processor, pulse the rolled oats until they become a fine powder. Transfer to a mixing bowl.

Add the almond flour, Cellucor Cinnamon Swirl whey protein, cinnamon, baking powder, and nutmeg to the bowl. Whisk together thoroughly.

Create a well in the dry mixture and add the egg white, unsweetened apple sauce, unsweetened vanilla almond milk, and vanilla extract. Mix gently until just combined.

Fold in the shredded carrots and chopped raisins to the batter, ensuring even distribution.

Preheat a non-stick skillet over medium-low heat for 3-5 minutes. Test readiness by sprinkling water; it should dance and evaporate.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.

Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Watch carefully to avoid burning.

Stack pancakes on a plate and dollop with the yogurt topping you prepared earlier. Garnish with extra shredded carrots and drizzle with syrup if desired.