Directions: Place carrots in a microwave-safe bowl with 1 tbsp. water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg substitute, pumpkin, pineapple, soymilk, vanilla extract, raisins, and 2 tbsp. water. Mix well and set aside.
In a large bowl, combine all other pancake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice, and salt. Stir well. Add carrot-egg mixture and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake.
To make the glaze, combine powdered sugar, sweetener, vanilla extract, and soymilk in a small dish. Mix thoroughly. Add cream cheese and microwave for about 30 seconds. Stir until smooth. Spread over your pancakes and eat up!
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