I’ll let you in on a secret. I don’t really love tea. Ugh, I know. It annoys me too. I try. And really, I’ve come a long way. I drink it occasionally and usually enjoy it. But, the problem, especially with chamomile tea, is that I drink it when I’m sick. Negative association issues here.
So, I needed something to do with chamomile that doesn’t involve sickness, sniffles, or a stuffy head.
I’m pretty excited about this recipe, because it can be hard to be creative with something that’s we only use for one thing. I took my ideal chamomile tea, which always has a big scoop of honey, and a good squeeze of lemon, and turned it into gluten-free cornmeal pancakes.
This is an idea I can get behind.
I used my basic cornmeal pancake recipe, but used honey instead of maple syrup. The batter comes together in no time. It’s a simple dry ingredients whisked together first, wet ingredients whisked together second kinda recipe. They get mixed separately so that they combine properly – no pockets of baking soda please!
They don’t need long to cook, so this makes for a super quick meal. About a minute or less per side will do.
I like to make them small, so they’re easier to flip. About 2-3 T of batter will is perfect. You could even do less and make super minis. The kids might like that. Ok, I’d like that too. Then you can eat like 8 of them, which is way more fun to say than saying you ate 2.
For serving, I liked them with just honey and lemon, but they were even tastier with some homemade Blueberry Jam, chopped apples (or whatever fruit is in season), a drizzle of honey, and a squeeze of lemon. They were also great the next day with some nut butter, Greek yogurt, and jam.
I think pancakes make for a great meal any time of the day. They’re quick, easy, and you can customize them to suit your family’s tastes.
- 1/2 C cornmeal
- 1/2 t baking soda
- 1 t baking powder
- 1 T lemon zest, diced
- pinch salt
- 1 t dried chamomile
- 1 egg
- 1/2 T honey
- 1 t coconut oil (plus more for cooking)
- 1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
- jam, for serving
- apple (or cherries, berries, peach, plum, orange, apricot) chopped, for serving
- lemon juice, for serving
- honey, for serving
- Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
- Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2" diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
- Serve topped with jam, fruit, lemon juice, and honey.