American pancakes (with einkorn flour)

Whisk the eggs and the yoghurt, don't overbeat them. Add the oat milk, vanilla extract, and the melted coconut oil. In a separate bowl, mix all the dry ingredients well. Combine the two and whisk, but don't use a mixer, and don't make a very fine batter. Some clumbs are OK. The batter should be thick enough so when you pour a dose on the pan, it should distribute slowly on its own without you having to manually do it, but it shouldn't spread too wide and thin, so it should not be runny. This amount of batter should be enough for 10 pancakes. I use a 3/4 ladle for about 15-16 cm pancakes. Grease and heat a pan (or cast iron, or whatever you have) on medium heat (4 of 6 on my stove) and let it heat well, while the batter also sits for a while, some 10 minutes. The rest is simple: pour, bake until bubbles stop, flip, bake a bit more, enjoy!