Combine cassava flour, baking powder, and salt in a mixing bowl and set aside. In a separate bowl, whisk together the coconut milk, eggs, coconut oil, and honey; season with nutmeg and cinnamon. Add the wet ingredients to the dry ingredients, and stir until just combined.

Heat 1 tablespoon coconut oil in a medium saute pan over medium-high heat. Ladle the batter into the saute pan, using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until lightly browned on one side, and then flip carefully. continue to cook until both sides are golden-brown. Serve hot, drizzled with fresh sorrel syrup and topped with Greek yogurt and fruit.

Bring the sugar and water to a boil over high heat in a wide rimmed pot. Add the sorrel buds. Reduce the heat to low, and allow the mixture to simmer uncovered for about 1 hour until reduced. After about an hour, the sorrel buds should be candied and the liquid should have acquired a syrupy texture. Using a slotted spoon, remove the sorrel buds from the syrup, and spread them on a rack to cool. Once cool, store the candied buds in an airtight container; they will keep for up to three weeks.