I've mentioned here before that I was experimenting with different gf flours with varying results.
I tried the mixes (Dove's Farm, Bob's Red Mill) and while they were good enough in their own way, they weren't really what I was looking for. Bob's is great for texture, but it included bean flours, which made everything taste of beans. Dove's is okay for flavour and made good cakes but didn't work for everything. I then made my own mix, which was fine for flavour but everything I made was quite leaden.
For some reason pancakes were really awkward, either unpleasantly dense or oddly crusty where they had touched the hot pan, and always pasty-pale. They were inflexible and cardboardy. The challenge seems to be getting the balance of tenderness and chewiness which we take for granted in wheat flour. Buckwheat made a tender pancake, but there was no chewiness; they just sort of fell apart in the mouth like paste. Plus, the flavour is not for everyone.
A friend bought me some sorghum flour and I've just made the best pancakes ever. They cooked quickly, rose beautifully and went a lovely golden brown in the pan. They were a beautiful texture and I reckon it would be dead easy to knock up half a dozen wraps for sandwiches with virtually the same recipe.
I used about two parts sorghum to one part buckwheat and one part 'other' (in this case, my own-blend flour, but I feel pretty confident it would work with Dove's). I added soy milk, a spoonful of psyllium husk powder (I can't tolerate xantham gum, but this does the same thing), salt and an egg, let it sit for about 15 minutes, then gave it a dollop of soda water and cooked in coconut oil. I wanted fluffy American-style pancakes, so I added some baking powder, but if you want the traditional flat pancake, just leave it out.
I'm so pleased! Just wanted to share.