Gluten- Free Buckwheat Pancakes Recipe

I have been diagnosed with Coeliac (celiac) disease and have to now follow a gluten-free diet.
I was quite upset, thinking that this was going to be a huge change to my eating. Much to my surprise, all I have to eliminate is anything that contains gluten. This means no wheat, oats, bran, rye or malt in my diet.
These pancakes do taste a little different to ones made with wheat flour but it is all a matter of tastes when cooking this way. You can always play around with any recipe to get it more to your own liking.

INGREDIENTS:
1/2 cup buckwheat flour
1/2 cup gluten-free SR flour
1 teaspoon gluten-free baking powder
1 cup (250ml) either rice, cows or lite soy milk (I use half buttermilk and half hi-lo)
1 free range egg
1 tablespoon melted butter
1 dessertspoon organic palm sugar (can substitute splenda or stevia)
maple syrup and extra butter for serving

METHOD:
Sift flours and baking powder into a medium size mixing bowl. Add milk, sugar and egg to flours.
Melt butter on hot griddle or frypan and add to mixture.
Using an electric mixer, mix until any lumps have been removed. Cover with plastic wrap and let sit for about 20 minutes.
Over a medium heat, add tablespoons of mixture to the pan (about 4 at a time). After about 2 minutes when bubbles appear, flip them over and repeat cooking time on other side. When golden brown remove from pan and repeat process till all mixture has been used.
Place on plates and top with a little butter and maple syrup.
For a more filling treat cook 4 peeled, cored and quartered red apples in 100ml water, 1 tablespoon maple syrup and 1/2 teasonn cinnamon until cooked through on low heat. Takes around 15 minutes. Top on the pancakes instead of maple syrup and butter and add a little whipped cream or ice cream on the side. These are quite delicious done with just the apples.