In a medium size mixing bowl, add eggs, nutmeg, cinnamon, sugar, milk & yogurt. Whisk together until most of the lumps are gone.
Peel and shred carrots. Add baking soda & almond flour. Mix. Add shredded carrots and let sit for 5 minutes.
Heat a 12" non-stick skillet on low. Lightly spray pan with olive oil (I use a mister like this one). Scoop about 11/2 Tablespoons per pancake onto hot pan and let cook for 2 minutes and 30 seconds or until pancake is cooked and slightly firm on the edges. Flip and cook an additional 1 minute 30 seconds to 2 minutes.
Top your pancakes with your desired toppings. I used a dab of Greek Yogurt, a drizzle of honey, crushed pecans, & a little grated carrot (these add additional calories)