Tanzanian Coconut and Cardamom Pancakes with Honey Drizzle

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cardamom, and salt until well combined.

In a separate medium bowl, whisk together the full-fat coconut milk, large egg, and 2 tablespoons of vegetable oil until smooth.

Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. A few small lumps are fine; do not overmix.

Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.

Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. Ensure the pancakes are cooked through.

Transfer cooked pancakes to a plate and keep warm in an oven preheated to 200°F (93°C) while you cook the remaining batter.

Serve the Tanzanian Coconut and Cardamom Pancakes immediately, drizzled generously with honey.