hi Amanda ..

You're right, soy flour is rather strong tasting. I've found that if you "toast" the flour a bit before using, it gives a nice flavour, and kills the "beany-ness".

Don't toast a lot at once, just what you think you might use within a week or so. Use a dry skillet over medium-low heat. Keep stirring. The second it looks like its getting a wee bit brown, take it off the heat (it will continue to toast a bit even afterward). Let it cool before using in your recipe. You can save any leftover in a tightly covered container in the fridge for about a week.

Oh, and the soy flour itself is best kept airtight in the fridge too.

The pancakes do make a nice change, don't they?? Enjoy.

Doreen