Chamomile, honey and vanilla pancakes

Chamomile, honey and vanilla pancakes

How amazing do these pancakes sound? Guest contributor Kelly Gibney has created us another recipe that makes our mouths water. It's also deceptively simple! Tag us on Instagram if you give it a go, we also think it could be great to make them mini for lunchboxes. Now, over to Kelly...

These fragrant and delicious GF pancakes are wonderful served with berry sauce and a drizzle of maple syrup.


  • 4 Healtheries chamomile teabag
  • 1 ½ cups milk
  • 1 egg
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 ¼ cup Healtheries Gluten Free Baking Mix
  • 1 teaspoon gluten free baking powder
  • Oil or butter for frying
  • Berry coulis


  1. Place the milk in a small saucepan and heat until small bubbles appear around the outside. You want the milk to be hot but not boiling.
  2. Remove from the heat, place the teabags in the milk and leave to sit for 15 minutes. Remove the teabags(squeezing gently) and place the milk in the fridge to cool down completely.
  3. Place the milk in a large bowl along with the egg, honey and vanilla. Whisk well.
  4. Add the dry ingredients and mix until smooth. You could also do all this mixing in a blender.
  5. Place the pancake batter in the fridge to sit for a minimum for 30 minutes and up to 8 hours.
  6. Heat a tablespoon of oil or butter in a sauté pan. Pour heaped ¼ cups of batter into the pan and spread out a little to a pancake thickness. Add a little milk if the batter is too thick.
  7. Cook until golden brown on both sides.