Step 1

Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain well and pat dry.

Step 2

Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.

Step 3

Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine.

Step 4

Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.

Step 5

Cook batter, about 1/4 cup at a time and spreading thinly, for  about 2-3 minutes per side or until set around the edges and lightly browned.

Step 6

Add more butter and repeat to cook the rest of the pancakes.

Step 7

Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.