Simply put all the ingredients into the Froothie or blender and whizz for a few seconds until it's all combined. If you don't have a blender, mix the dry ingredients, make a well in the centre and then add the wet ingredients and whisk. Just as quick really.
Brush your frying pan ( I use a 10 cm mini one egg pan) with a little butter and pour in enough batter to coat the bottom - about 3 tablespoons.
Sprinkle over a teaspoon of each of the seeds. When bubbles appear on the batter, flip the pancake over and cook for a few more minutes. The seeds should not splatter everywhere as they stick to the batter as it cooks.
Repeat until all the batter and seeds are used up.