Set a small saucepan over medium heat and add the coconut oil. Break open the cardamom pods and add the seeds to the oil; discard the outer pods. Swirl the pan as the oil comes to a simmer and the seeds start to release bubbles, about 3 minutes. Let simmer over low heat for another 5 minutes, or until the oil smells deeply of cardamom. Remove the pan from the heat and pour the infused oil through a fine-mesh sieve into a small heatproof jar or container. Discard the cardamom pods and seeds.

Stir together the oat milk and lemon juice in a medium bowl. Let the milk curdle for about 5 minutes to become buttermilk. Add the coconut milk and stir again. Pour in 2 tablespoons of the infused oil and stir to combine.

Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Pour the liquid ingredients into the dry ingredients and gently stir with a silicone spatula or wooden spoon. The batter should be clumpy, but with no large clods of dry flour; it is better to undermix than overmix the batter in this case. Set the batter aside to rest for 5 to 10 minutes.

Pour 1 tablespoon of the infused oil into a large nonstick skillet and set it over medium heat. Once you can smell the oil’s aroma, use a ladle to scoop ¼ to ¾ cup (about 40 grams) of the batter into the skillet for as many pancakes as will fit. Scatter a handful of blueberries on top of each.

Cook for 2 to 3 minutes, until the edges and underside are deep golden brown. Flip and cook the second side for another 2 to 3 minutes, until the edges appear set. To preserve the fluffiness, don’t flip the pancakes more than once!

Serve with maple syrup, a drizzle of the infused oil, and the remainder of the blueberries.