GREEN. A color that screams bold and beautiful. Emeralds, pine trees, basil…But why does green in certain foods totally turn us off? Even if you know it’s good for you. If you saw spinach pancakes on a menu I highly doubt you’d be inclined to order them, but if you taste these cinnamon spinach mini flapjacks, you’ll never want the boring-colored pancakes ever again.
These mini flapjacks are not only cute and pop-in-your-mouth FUN, they are packed with a sweet, cinnamon flavor. Honestly, you can’t even taste a hint of spinach in these minis! It’s the best ‘PSYCH!’ you’ll ever play on your kids….or your husband…or your brain.
I loved creating an on-the-go breakfast that is packed with healthy spinach goodness, that both little humans and big humans can enjoy. Sweetened with ripe banana and cinnamon, these cute ‘lil jacks are gluten-free, dairy-free, refined sugar-free, and paleo. Oh yeah, and they are green. Green = good. Also good? A little flaxseed added to ’em (shoutout to the omega-3’s)!
My toddler scarfed these down like they were going out of style – sans any syrup. And I scarfed a few down like my toddler might not let me try one. Luckily I was able to sneak a few of the reject, oblong-shaped ones that didn’t make the cut for the big photoshoot. Imperfect jacks need some love too!
SPOILER ALERT! These cinnamon spinach mini flapjacks are only 10 calories each. T-E-N. Cross my green-loving heart. So make a big batch and pop ‘em in your mouth during your morning commute, serve them as snacks for the kiddos, or make a leaning tower of flapjacks when you’re bored.
Serve them with warm maple syrup or simply stack and snack.
Just when you think you’ve exhausted all options for healthy breakfasts: eggs – check, muffins – check, granola – check…refresh your a.m. eats with these green, spinach-packed beauties. Not only are they nutrient-dense, they are truly a fun, delicious breakfast you can feel good about!Print
Cinnamon Spinach Mini Flapjacks
- Yield: 50
- 2 cups packed spinach
- 1 tablespoon coconut flour
- 1 tablespoon almond butter
- 2 eggs
- 1 ripe banana
- 1 teaspoon flaxseed
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- Combine all the ingredients into a blender or food processor. Blend until well combined.
- Heat a medium saucepan or cast iron skillet on medium heat
- Using a 1/2 teaspoon-sized measuring spoon, scoop the spinach flapjack mixture from the blender and into to the pan. Using the back of the teaspoon, flatten the liquid mixture slightly, creating a thin, round circle
- Cook around 3 minutes then flip and cook another 3 minutes
- Serve immediately or refrigerate