The recipe calls for 1 T. oil, but you can substitute mashed banana, prune puree, applesauce, whatever. I cook these on a non-stick griddle sprayed lightly with Pam Zoe asked for pancake recipes. This is the basic one Ive used for many years, from the old New York Times Natural Foods Cookbook (which unfortunately I no longer have). Recently Ive begun mixing up the dry ingredients in large quantities, using a mixture of flours. Last time it was something like 3 c. whole wheat flour, 2 c. cornmeal, 1 c. rye flour. Think Ill put in some oatmeal next time. Whatever your mixture, for every cup of flour add 1 tsp. soda, 1/2 tsp. salt, and 1 T. sugar. Then when you get ready to make pancakes, for every 1 1/4 c. pancake mix, just add 1 c. buttermilk, 1 egg equivalent, and 1 T. of your fat substitute. Its nice to have on hand. I store mine in big coffee cans, with a bay leaf added to discourage the creepy-crawlies (the bay leaf has always worked for me--knock on wood). Posted to fatfree digest V97 #277 by vmodrsi@CCIT.ARIZONA.EDU on Nov 26, 1997