I love buckwheat flour for pancakes and quick breads. It's rich, flavourful and loaded with nutrients, protein and fiber. In fact, it just beats the crap out of wheat flour in terms of the nutrition it brings to the body. As a bonus, it's naturally sticky, which makes it a uniquely easy gluten-free flour to use. (There's no need to add xanthan gum, guar gum or eggs to get buckwheat to stick together.) I used a 50/50 mix of buckwheat and brown rice flours here, but if you don't have brown rice flour on hand, feel free to go 100% buckwheat.
And please note: These pancakes are not only for the gluten-free people among us. They're just some damn tasty pancakes that happen to be gluten free.