Ah-ha, hence your GF flour suggestion for the fried chicken! A recipe I am absolutely going to keep (for when we have time). I've wanted to make her breakfast for two weeks now and we're only just getting to it, so you can see there's a backlog.
GF pancakes are mostly straight forward, but maybe like 1% tricky. I usually use the same flour:milk ratio that I would for non-GF pancakes, but then I cut with a little bit of water. The GF flour gets a little thick and gloppy after a minute or so in liquid. It's best to add a little bit of water at a time until it loosens up again. Doesn't take much. If you're not used to the GF cooking thing, ask anything. I cook a lot, and it's basically been 100% GF for the last couple years. I'm no expert, but I've learned a couple things along the way.