I love the precision of this. I have one daughter who must avoid dairy and egg so we’ve experimented with various substitutes. The “creamy” oat milk works well. For eggs, we’ve found bob’s red mill egg replacer to work great with almost no discernible taste difference. The trick is mixing it with water in a separate little bowl and waiting 2-3 minutes. Too long and it gets overly gelatinous and won’t mix in well but too little waiting makes it too watery and you’ll get flat pancakes.