I've perfected my gluten-free buckwheat pancake recipe. There are a number of good all-buckwheat variations out there - the one from the Hodgson Mill package is nice. However, having perfected my own gluten-containing recipe, which contains about half buckwheat, half flour, I set out to transform it into a gluten-free version. It wasn't too difficult.
You can leave out the Xanthan gum if you don't have it - if you're a hard-core gluten-free cook I recommend it, but don't go out and buy it otherwise. It improves the body somewhat. If you want to make it with wheat flour, leave out the Xanthan gum and use 1/2 cup white or whole wheat flour. If you want them to be lower fat, use 2 tbsp butter.
Old Biddy's Sunday Breakfast
1/2 cup buckwheat flour
1/2 cup oat or sorghum flour (or use wheat flour if you don't need gluten free, or a premade gluten-free flour mix)
1 tsp Xanthan gum (optional)
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
4 tbsp butter (1/2 stick)
1 1/3-1 1/2 cups buttermilk.
Combine dry ingredients and mix.
In microwave, melt butter in mixing bowl. Add eggs and beat with a whisk. Whisk in 1 1/3 cups buttermilk. Add dry ingredients and mix. If batter is too thick, add a bit more buttermilk. It seems to thicken up after a few minutes so it is ok if it's slightly thin.
Cook pancakes. I find they work better if they are on the small side (4"). You can add blueberries or chocolate chips if you want. Makes about 3 or 4 servings. Serve with your favorite pancake toppings. Unlike most pancakes, they taste really good reheated.