Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!