If you have a gluten intolerance of some kind... I don't know how you're still alive. Not because there's nothing you can eat, but because sifting through all of those crazy different kinds of ingredients must drive you nuts!
I jest, of course, but getting all the parts for this recipe took no fewer than three trips to the same grocery store. Well, two were because I forgot something on the list... so maybe we should blame the complexity more on me being an idiot than these pancakes being gluten-free.
In the end, the ones I made actually weren't gluten-free, because I couldn't find buckwheat flour (even after 3 trips!) so I just used regular flour. In addition to the brown rice flour that I DID find, and the oat flour that I couldn't find so I made myself.
This was a good exercise for me because while I am not intolerant to gluten, I have many friends who are, so any time I can come across a recipe that I can make for them and I actually like as much as the "full-gluten" version, I'm interested!
What I liked about these pancakes is, perhaps because of the different flours or perhaps not, they were able to crisp up a bit more on the outside without burning. I like a pancake with a slightly crispy/crunchy outside and soft centre. It's not as common as you might think - many pancakes end up being just soft and pillow-like. These are buttermilk-based and contain maple syrup in the batter mixture which sweetens them just the right amount.
Apparently you can mix a whack of the dry ingredients together and then keep it in a jar for easy creation at a later date, which I might try with my remaining ingredients.