Good Fucking Gluten Free (GFGF) Pancakes Take 3

Here is what I ended up coming up with for a really good, thick and fluffy Gluten Free Buckwheat Buttermilk Pancake.

My GFGF Pancake Mix (scale to suit your needs)
1 cup Superfine Rice Flour
1 cup Buckwheat Flour
1 cup Potato Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
3 tsp Baking Powder
1 tsp salt
1 tsp ground cinnamon
¼ cup packed brown sugar

To make these Good Fucking Gluten Free pancakes Use:
1 cup of above Pancake Mix
1 cup* soured** Almond Milk (or any kind of milk/milk substitute to your liking, it should all work. Some kind of Buttermilk or Buttermilk substitute is best!)
2 Tbsp melted Butter (or some kind of Butter substitute if necessary. You can also use Vegetable Oil but buttery things taste better!)
1 Egg (or whatever you can use as vegan substitute if that's your thing (try a pureed 1/2 banana))
½ tsp Vanilla Extract (please, for all the Gods that may or may not have ever existed sake, NEVER use artificial Vanilla Flavoring)

Mix all ingredients in a large bowl, if it ends up being too thick just add a bit more milk until your consistency is good.

I had the best results cooking them on Medium Heat for about 2 minutes on one side and another minute or 2 on the flipped side. Once the edges looked like they were cooked I'd flip them and I've been trying to keep them on the heat a little longer than I had been to keep them from being mushy..

Yield was 7-8 pancakes using a 1/4 cup scoop.

Serve with the topping or syrup of your choice... unless it's some shit fake Maple Syrup. Life is too short for Bad Alcohol and Fake maple Syrup.

* I always seem to need to add a few splashes more. Maybe another 1/8 - 1/4 cup.

**I add 1 Tbsp of something acidic to the cup of Milk, usually Lemon Juice or Apple Cider Vinegar to mimic a Buttermilk. I have also been known to add 2 Tbsps of either Bourbon or Rum instead.

Updated 16 October 2014. Changed the description a bit to reflect the ingredients better, added instructions for making a Dairy Free Buttermilk, replaced the 2 Tbsps of Vegetable Oil with Melted Butter, included some vegan suggestions, and increased the cooking time a little because they always came out a but mushy.