I have been GF for over 15 years, when I had to go GF there were not the choices that exist today so I never got much into baking. However the little I've done over the years w/ GF baking you really need a blend of flours. Sorghum flour was the main staple base I used adding some rice, sweet rice, tapioca, oat, soy or nut flours. (usually only 2 other flours) But now most sources for GF flour have it already in an blend where you just have to add the xanthum and guar.
Have you tried the banana, egg pancakes no flour at all, they could easily be turned into blue berry pancakes. My husband does not have to be GF (and isn't) but he prefers those pancakes to regular. (I usually add a tablespoon or two of GF oat flour b/c it makes a more believable texture.)