I finally used the heart-shaped cookie cutter that I bought many years ago at Surfas. I modified my usual Cook’s Illustrated recipe by substituting dairy butter for Miyoko’s, milk for macadamia nut milk, and the egg for Bob’s Red Mill Egg Replacer. I didn’t use vegan buttermilk. I was surprised the pancakes came out as well as they did given the number of swaps made all at the same time. Also, don’t be fooled by the cookie cutter…you don’t need as much batter as you think tou do, but you do need to take the time to spread it around. Also, the batter was very thick (nota bene).