In a small bowl, add lemon juice to the milk and set aside.
In a blender, add flour, oats, sweetener, pumpkin pie spice, baking powder and soda. Pulse until oats turn to a flour consistency. Remove and place in a mixing bowl.
In the same blender, add the eggs, cottage cheese and pulse 2-3 times.
Add wet ingredients to dry ingredients. Stir in lemon/milk and let the batter sit for 3-5 minutes.
Fold in carrots into batter.
Grease a griddle and turn to 325°F. Pour 1/4 cup of batter on griddle (smooth batter with the back of the measuring cup). When bubbles form, turn the pancake and cook for another minute.
For the yogurt topping, in a medium size bowl whip together cream cheese, yogurt, Whole Earth Sweetener Honey 50, and milk until smooth. Serve with pancakes.
