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To convert these to dairy free sub coconut milk or your milk substitute for the milk.


1 large egg

1/3 cup mix of buttermilk & milk or either one

1 Tablespoon Maple syrup

1 teaspoon vanilla

1 Tablespoon oil

Put all in a large "measuring cup bowl" & whisk with a small wire whisk

In another little bowl put:

1/4 Cup PLUS 1 Tablespoon Soy Flour

2 Tablespoons Potato Starch

2 Tablespoons Tapioca Starch

1 Teaspoon Baking Powder

1/2 Teaspoon Soda

1/2 teaspoon salt

Stir to blend the flours

Pour flour mixture all at once into wet mixture. Mix with wire whisk - just until all mixed together. This batter will look a little thinner than regular hotcake batter. If the egg was really large you might have to add a bit more soy flour.

Pour a small amount of batter onto a 350 degree griddle for each pancake. They bubble nicely. I let them almost get dry on the top - which I like & the bottoms were nicely browned, then flip over.

I put some real butter on mine & poured on the syrup & wolfed down a couple!!!! They also passed the kid test!

You can freeze the extras.

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