I've made banana pancakes with some success. They're delicious, but hard to flip. I just use regular baking powder and flour, bananas, and eggs, but for gluten-free some people use processed oats or oat flour instead.
My wife makes a fantastic rice flour pancake that is amazing. It's sweet and airy. I am always impressed with how terrible commercial gluten free things are, but how amazing home-made gluten free is.
I like Namaste Foods' Gluten Free Waffle & Pancake Mix. Pamela's is also pretty good, and their gluten-free buckwheat pancake mix is worth trying, if you like buckwheat.
I use a blend of gluten free flour substitutes but otherwise follow the directions for regular pancakes from scratch recipes. Far superior to anything I can buy pre-mixed. Finding that blend of gluten free flours that you like can be a pain of trial and error though depending on what they have locally. Took four or six tries before I found one that didn't make things taste awful.
You can't be gluten free and not suck. Sorry. Science has proved you sacrifice everything that is good with Pancakes, Waffles & Crepes with gluten free substitutes.
So I just made these into both pancakes and waffles. They worked better as waffles, but were still delicious as pancakes. The Dry Team: 1.5 cups Almond Flour .5 cups Tapioca Flour 1 teaspoon baking soda 1 teaspoon baking powder .5 teaspoon kosher salte 3 Tablespoons Sugar The Wet Team: 3 tablespoons of Coconut Oil, liquid 3 large eggs, beaten 1 cup almond milk 1 teaspoon vanilla extract 1 teaspoon almond extract Assemble the wet team and dry team separately. Add the wet team to the dry team, but do not overmix. let rest while you heat griddle or waffle iron. Cook until golden and crispy.
Bisquick makes a pretty good one. https://www.bettycrocker.com/products/bisquick/gluten-free-pancake-and-baking-mix
Our Target and Sprouts have decent gluten free pancake and waffle mixes that make it very easy to stay GF now.
