Combine the flours, baking powder and flaxseeds in a bowl. Make a well in the centre and add the beaten egg. Mix the pear concentrate with the buttermilk and add it to the flour and egg. Beat to a batter until bubbles form on the surface. Set aside for approx 20 minutes.
Heat a slightly oiled non stick frying pan. Pour enough batter into the pan to make a pancake approx 7cm in diameter and approx 4mm thick. Cook under a medium heat until bubbles form across the surface of the pancake. Flip the pancake over and cook the other side.
Pack in the lunchbox with a thin spread of sugar free raspberry conserve between 2 pancakes.
Note: pancakes can be frozen for up to 6 months.