Pumpkin Pancakes

• 2 cups spelt flour (sprouted is best), or 1 ½ cup of brown rice flour

• ½ tsp. each of sea salt, nutmeg, allspice, ginger

• 1 tsp. baking soda

• 1 ½ tsp. baking powder

• ½ cup organic, plain, whole fat yogurt

• 1 cup raw milk or organic whole milk

• 1 cup fresh or canned pumpkin

• 1 tsp. vanilla extract

• 2 eggs

• 2 Tbsp. agave nectar