Preheat small skillet over medium-high heat.

In a small blender or food processor, blend the oats until they are ground into a flour-like texture* Then, add the spices, baking powder, and salt.

Next, add the milk, shredded carrot, egg, maple syrup, vanilla, and apple cider vinegar to the dry mixture in the blender or food processor and pulse until combined. Add the walnuts and pulse until mixed in.

The skillet will be hot enough when you sprinkle a little water over it and it sizzles. Spritz the pan with your favorite non-stick cooking spray. 

Pour about ⅓ of the batter on the hot skillet and allow to cook for about 2 minutes or until the top is bubbly and starts to dry out.

Flip and cook the second side for about 1 minute.

Repeat until all batter is gone – will make about 2-3 pancakes.

To make the Cream Cheese Topping-Whisk the cream cheese in a small bowl until it is soft and easy to work with. If your cream cheese is not warm/soft enough, you can put it in the microwave for a few seconds at a time to soften it up. Mix the maple syrup, milk, and vanilla into the cream cheese until smooth. Feel free to adjust the amount of milk to your desired consistency and adjust the maple syrup to match your preferred sweetness.