Flavorful, non-wheat flours can be tricky to work with, as master baker Alice Medrich learned while developing recipes for her book Flavor Flours (Artisan Books). They each need to be approached on their own terms, and one usually can't be substituted for the other. The tasty exceptions: Any kind of new-to-you flour can be given a test-drive in pancakes, waffles, and crêpes. Here's Medrich's basic pancake recipe, a delicious template for experimentation.
Recipe: Basic Pancakes