I've been playing around with my fluffy pancake recipe and have come up with a recipe to guarantee fluffiness. The amount of fluffiness is easily controlled and it works with any flour type, gluten-free or not. I prefer buckwheat flour - it has that hardy pancake taste without the weight of a full-on pancake. And I can eat a bunch of these with some real maple syrup and feel satisfied but not overly full and carb-loaded.

