What grains and/or technique will result in a thin pancake with a artisan bread type structure?
I think you cannot have both thin and bread-like structure.

AFAIK, To have a bread-like structure the batter/dough needs to develop some gluten in it.

Usually pancakes do not have a bread texture, they are, erm, a pan cake.

The batter is just mixed, and most recipes say to not over mix the batter.

You can try buckwheat, it has a rustic quality to it that can be seen as "bread-like".