In a large bowl, combine the dry ingredients... flour, baking powder, cardamom, salt, and sugar. Stir and set aside.

In a separate bowl - combine the wet ingredients... milk, egg, rose water extract, and melted butter that's slightly cooled. Stir well.

Make the raspberry butter - combine softened butter, raspberry, and sugar. Mix well. Alternatively, you may use a strawberry instead of a raspberry.

Make a well in the center of the dry ingredients, now add the wet ingredients to the dry.

Mix, but DO NOT OVERMIX. The batter will form little bubbles and look a bit lumpy, this is OK.

Add coconut. Gently fold into batter.

Heat up a castiron skillet on low-medium heat. Once hot, spray with Coconut Oil.

Pour a 1/4 cup of pancake batter onto the skillet. I cooked two at a time. Once bubbles form on top, about 2-3 minutes later, flip the pancake.

Cook 2-3 minutes until the pancake is cooked is golden brown. Make sure it is cooked in the center. The key is to cook these pancakes on low and slow. Repeat the process until there is no batter left.

Serve immediately. Top with homemade raspberry butter and sprinkle powdered sugar. Alternatively, you may use maple syrup if you prefer.