A little gram flour was helpful. Still all a bit dry, though.

For pancakes, fwiw, I usually just use flour & soya milk -- but then, the sort of pancakes I make are the v thin crepe-style British ones, not the thick doughy US (and Aussie?) ones. Last Pancake Day we experimented with extra gram flour & something else to make the batter more like regular pancake batter, but it was much more complicated & tbh I preferred the ones I usually make.