Whisk the flour and baking soda to aerate; add the egg and psyllium and then whisk in the milk to form the batter. Spray a non stick pan lightly with olive oil. Using 2 tbsp of the batter for each pancake gives you 10 pancakes, each 60-70 grams.
Cook the pancakes over medium heat. Flip each one when bubbles are popping in the uncooked side. Keep warm.
To serve, put 2 pancakes overlapping onto each large plate; spoon one sixth of the cheese onto the overlap and top with a sixth of the diced tomatoes. Grind black pepper over and serve.
For the fruit topping, dice the bananas and strawberries and stir gently and quickly. Spoon a sixth over each plate of pancakes and drizzle with honey.