If you’re looking for dairy-free lunches ideas, then you’ve found the right place! I’ve recreated kid-favorite recipes like homemade baked chicken nuggets and wraps to be 100% dairy-free and meals your kids will look forward to eating!
If kids aren’t picky enough as it is, when you add a dairy allergy to the mix coming up with meal ideas can be exhausting. While we will be sticking to lunch ideas for this post I have more dairy-free recipes that you can try out here.
Dairy-Free Lunches for Kids
Packed lunches should always be: simple, healthy, and easy to prepare.
However, when faced with a food allergy, preparing meals can become more of a challenge. Not only will you have to pay special attention to food labels but some recipes aren’t easily made dairy-free. That’s why I’ve put together an entire list of kid-favorite dairy-free recipes that are perfect for the lunchbox.
If you’re always on the lookout for new dairy-free meal ideas or aren’t sure what to prepare, our meal plans are just for you! Not only do MOMables meal plans come with recipes for the week but it provides a completed shopping list and meal tips to help you along the way. If that sounds like something that could change the dinner game, you can check it out here.
Dairy-Free Bread for Sandwiches
When first going dairy-free, it can be shocking at how many foods, such as bread, that contain hidden dairy ingredients. Sad, I know. Fortunately, we don’t have to give it up altogether, there are dairy-free bread options that taste just as good and build the perfect sandwich!
Dairy-Free Lunch Recipes
The moment you’ve been anticipating: the recipes! To make packing these lunches easier, I like the Easy Lunchbox containers. They have three compartments per container so packing multiple wet/dry ingredients in one container is possible.
Recipe: Chicken & Hummus Bistro Box
You know those expensive food boxes that are oh-so-tempting at the coffee shops? Make your own bistro box at home. Healthy and packed with protein for a delicious lunch.
Recipe: Mini Pumpkin Pancakes
Breakfast for lunch is always a hit! These mini pumpkin pancakes are perfect to make in a large batch and freeze for easy grab & go breakfast and lunches.
Recipe: Copycat Chick-fil-a Nuggets
Everyone’s favorite nugget, now served up at home. This recipe is not only dairy-free but gluten-free as well since it uses coconut flour for the tasty breading!
Recipe: Gluten-Free, Dairy-Free Fish Sticks
Making your own is not only healthier but also ensures they’re safe for your dietary needs or restrictions. You’ll never believe how easy they are to make!
Recipe: Zucchini Pasta
“Zoodles” or Zucchini Pasta is a great way to add veggies to any meal. A grain-free and allergy-friendly alternative to traditional pasta.
Recipe: Asian Chicken Salad
Kids always love this one because it is crunchy, fun and has those sweet mandarin oranges tucked inside. Serve your Asian Chicken Salad in a wrap, or in lettuce cups, depending on which your child loves more.
Recipe: 7 Layer Dip
Full of flavor and the nutrients you kids need to make it through the day, these Mexican dip cups are a great thing to pack in a lunchbox with a small bag of chips. Simply hold the Sour cream, to make this recipe dairy-free.
To go with each of these lunches, here are some great snack ideas that are dairy-free and can be easily tucked into the lunch bag.
If making the chocolate chip cookie dough bars, be sure to select dairy-free chocolate chips such as these.
- Baked Apple Chips
- Chocolate Chip Cookie Dough Bars
- Rainbow Fruit Skewers
- Oatmeal Raisin Bites
- Dairy-free yogurt drinks
7 Dairy-Free School Lunch Ideas | Mini Pumpkin Pancakes
These 7 Dairy-Free School Lunch Ideas are perfect for getting your kids out a lunch rut! Plus they’re delicious for anyone!
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15 – 20 minutes
- Yield: 12–16 mini pancakes 1x
- Category: Pancakes
- Cuisine: Breakfast/Lunch
- 1 1/4 cups all-purpose flour
- 1–2 tablespoons brown sugar, optional
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk of choice, ( I used unsweetened almond)
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- Maple syrup, for serving (optional)
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine.
- In a separate large bowl, combine the milk, pumpkin puree, egg, and butter. Whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk together until just combined.
- In a large greased skillet or griddle, over medium heat pour 1 to 2 tablespoons batter to make small pancakes.
- For larger pancakes, up to 1/4 cup of batter. Cook for 2 to 3 minutes until pancake batter starts to bubble and flip. Cook for an additional minute or until the middle is cooked through and the bottoms are golden brown.
- Remove pancakes from the skillet and serve with maple syrup, if using.
- Serving Size: 4 mini panckes
- Calories: 282
- Sugar: 13.1g
- Sodium: 69.7mg
- Fat: 8.1g
- Saturated Fat: 4.1g
- Carbohydrates: 46g
- Fiber: 1.9g
- Protein: 6.4g
- Cholesterol: 61.8mg