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If I replace milk in pancakes with water, will the resulting dish be more suitable for diabetics?

I don’t know what type of diabetes you have, but as a type 2 I wouldn’t be worrying about what liquid I used in my pancake mix. I’d be more worried about the carbs in the wheat flour.

I'm thinking that they might be better off googling something like almond flour pancakes?
 
Agree with the above. I use unsweetened Almond milk in anything that needs milk. Works well.
 
Would plain Greek yoghurt be a useful alternative? You could always dilute with water if too thick.
 
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