I've used gelatin granules here for two reasons, firstly, to help the pancakes have body (in place of something like xanthan gum) and secondly, gelatine helps digestion of carbohydrates.
American Cup Measures
1/2 cup Buckwheat Flour
1/8 cup Brown Rice Flour
1/8 cup Ground Almonds (or buckwheat flour or coconut flour to make these nut free)
1/2 cup Live Wholemilk Yogurt
1/4 cup Unhomogenised Whole Milk (preferably unpasteurised)
2 Large Free Range Eggs
Pinch Sea Salt
1 tsp Geltine Granules
1/4 tsp Bicarbonate of Soda dissolved in 1 tbsp milk
24 hours before you plan to eat these pancakes, put buckwheat flour, rice flour and ground almonds (or alternative) in a bowl. Add milk and yogurt and give the whole thing a good stir. Set aside at room temperature for at least 12, but ideally 24 hours.
When you're ready to make pancakes, gently heat a heavy bottomed frying pan (skillet) and add a knob of your fat of choice (duck fat, beef fat, chicken fat, goose fat, lard, olive oil) - I wouldn't cook these in butter as it can burn quickly.
To the soaked flours add eggs, gelatine, salt and soda dissolved in a tbs of milk.
Beat well until smooth and add a touch more milk if it seems too stiff. It should be like softly whipped cream - American style batter, not a crepe batter.
Increase the heat under your pan to medium and add spoonfuls of the mixture. Wait until bubbles have risen to the surface and it starts to set (around 2 minutes), then flip gently with a palette knife and briefly cook the other side until golden (under a minute).
If your mix doesn't form bubbles in the pan, increase the heat slightly.
Hand straight onto waiting breakfast plates, or cool on a rack.