Spray a griddle or large skillet with cooking spray and heat over medium-high.

In medium bowl, mix flour and baking powder.

In a separate, smaller bowl, whisk together eggs, honey, cheese and milk.

Add the wet ingredients to the dry and stir just until combined.

Pour batter onto hot griddle by 1/4 cup-fulls. Cook for 2-3 minutes, then flip and cook for 1-2 minutes longer until golden brown and cooked through.

While pancakes cook, shred carrot.

Serve pancakes warm, topped with yogurt, shredded carrots, and raspberries. Drizzle with additional honey if desired.