Up to this point the only grain-free pancake I've been using is a coconut pancake, that is mostly eggs with a little bit of coconut flour mixed in. They're not really that good. They're flat, and they taste a bit like sandpaper. I've tried adding a little milk & some almond flour, but not much improvement. I've just put up with them, because I've figured they're better than no pancakes.
This morning I decided to try a recipe I found on the plantoeat.com blog: Moist and Cakey Almond Flour Pancakes. They based the recipe on one they found on elanaspantry.com: Pancakes Revisited. I mostly followed the ingredients on the first recipe, but it is helpful to look at both and see the differences.
The pancakes were AWESOME. So good! Definitely a keeper. Today I made regular wheat/white pancakes for my kids, but I'm excited to try this new recipe on them next week. I think they'll really like it.
2/20/12 UPDATE: I made the pancakes today for my kids, and YEA! They were a hit! I used coconut oil instead of butter because I was out, and I had a harder time flipping them than I did with the first ones I made. I had to wait longer for them to cook so they were firm enough to flip, but then by that time they were almost black on the one side. They still tasted good, but they didn't look so great.