Spelt Pancakes With Berries

• 1 cup Whole Grain Spelt Flour
• 1/4 cups Oat Flour
• 1/4 cups Rice Flour
• 1 Tablespoon Light Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Baking Soda
• 1 cup Rice Or Soy Milk
• 1/2 cups Plain, Whole Milk Yogurt
• 3 whole Eggs
• 3 Tablespoons Olive Oil Plus Extra For Greasing The Skillet
• Assorted Berries And Syrup, For Garnish (optional)

1. Sift first 8 ingredients (flours down through and including the baking soda) into a large bowl; set aside. Whisk milk, yogurt, eggs, and 3 tablespoons oil in a medium bowl to blend; add to the dry ingredients. Stir just to blend.
2. Preheat oven to 200 degrees F. Preheat a griddle or large nonstick skillet over medium heat. Lightly brush with oil. Working in batches, use a 1/4 cup measure to pour batter onto griddle. Cook until pancake bottoms are browned and bubbles begin to pop on top, about 3 minutes. Flip; cook until just cooked through and brown on bottom, about 1 minute. Transfer to oven to keep warm while making remaining pancakes.
3. When done, plate pancakes. Drizzle syrup on top and then serve along with assorted berries.

flour, ubc, ubc, light brown sugar, baking powder, kosher salt, ground cinnamon, ubc, rice, milk yogurt, eggs, olive oil, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/spelt-pancakes-with-berries/ (may not work)