I've been vegan for 13 years but only GF for a few months, and I'm still getting the hang of it. I've tried making biscuits (the UK meaning of biscuits) with multipurpose GF flour instead of ordinary flour and they were a disaster, and I really can't face stocking up on six different flours just to make one item. I tried pancakes made with soya milk, buckwheat flour and I think a bit of egg replacer a while back, and they behaved well but tasted bland. Last night I reasoned that since gram flour (chickpea/garbanzo bean) is a key ingredient in vegan French toast, and in small quantities doesn't add the odd taste that it can have when it's the only flour, it might come to the rescue here. And it did! I looked up general buckwheat pancake recipes and noticed that people were generally adding sugar and salt, so I put some of those in (brown sugar for flavour), plus a bit of vanilla, cinnamon, and chopped roasted almonds to bring out the nuttiness of the buckwheat. The flour was mostly buckwheat with a small but significant amount of gram flour. Next time I might try taking measurements, and maybe even make up a batch of dry pancake mix. I only made the one pancake and it wasn't all that thin, so I don't know how it'll behave when cooking up several pancakes and whether I should fiddle with the mix at all, but I'm delighted to have got the flavour right. It should be high in protein, too. Has anyone else tried this? It's so long since I've made conventional pancakes that I may have forgotten how they are meant to taste and behave!