Going gluten-free doesn't mean giving up pancakes!
Combine flours, sugar, baking powder and salt in a large bowl and set aside.
Whisk together eggs, buttermilk, melted butter and vanilla; pour into flour mixture and stir until blended.
Heat a greased large skillet or griddle on medium heat.
Portion approximately 1/4 cup batter on griddle, repeating to fill griddle with pancakes about 2-inches apart. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until the bottom is browned.
Add fresh blueberries, sliced bananas or chocolate chips to the top of each pancake just before flipping.