I've never tried the non-aluminum baking powder you named, but I don't need to use any of them since I discovered the miracle of citric acid. I use 1/8 tsp. citric acid for each cup of liquid in a recipe. Add about 1 tsp. baking SODA for each 2 cups of flour. The exact proportions are not really critical, though you will find the ideal combinations for your recipes fairly quick. Just write them down - use pencil until you are sure. Too much soda can give things a funny taste, but you shouldn't have problems with this amount.

If you can't find citric acid, you can use 1/2 tsp. white vinegar or lemon juice instead. I add the citric acid or vinegar to the liquid and the baking soda to the dry ingredients. Mix quickly and briefly, then bake.

I've made sour dough (yeast) pancakes, but I didn't care for them. They were too heavy and too "sour" for my taste... but the boys loved them.

Didn't I promise you a recipe for ketchup? Did I ever send it? I'm going to try making it with honey if I ever get enough tomatoes... sigh