Hi @Ramesis
My son has gluten intolerance and I used to make him a GF pancake. I didn’t actually follow a recipe, usually a cup and half of GF flour ( mix of buckwheat, corn, chickpea and rice flour). I also added several herbs, spices, garlic to the dry ingredients. You can leave these out if you don’t like the smell. To the dry ingredients i added about a tablespoon of olive oil, one egg and enough water to be able to blend it and make a pancake like batter. I didn’t add any salt - I used to keep the batter in the fridge for a few days and make him a pancake every day on a non stick pan or a cast iron one.
I have also made banana bread following the recipe as per the link below and it is super soft and has the added benefit of having more protein from almond flour. You could substitute banana with grated zucchini and maybe add cheese to improve the taste. Hope this helps, and good luck with your treatment.