Mix the dry ingredients (sift them if you can). In a separate container, whisk the wet ingredients.
Mix the wet ingredients into the dry, then put into an 8 inch cake pan or cast iron skillet and bake at 350 for 25-30 minutes, or until just set.
Allow the bread to cool for 15 minutes before cutting.
Serve the bread with soft salted butter and your favorite syrup for drizzling. I love pine syrup with this, but maple syrup or honey are good too.
Wrap the bread in clingfilm or put it into a container with a lid. Kept in the fridge, it will keep for a few days and can be reheated in an oven or a microwave.
Notes
Any pollen can be used here, but this is made for either cattail or pine pollen. Bee pollen from a health foods section of your local coop is different and needs special preparation in that it must be ground in a spice grinder. I don't recommend using bee pollen, but if you try it, let me know.