Mini Pumpkin Pancakes Lunch
This light and fluffy Mini Pumpkin Pancakes lunchbox is perfect for breakfast on the go or school lunch.
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Ingredients
- 4-5 small pancakes
- 1 cup raspberries, or fruit
- 1 hard boiled egg, sliced
- syrup for dipping
Instructions
- Toast the pancakes in a toaster or toaster oven and place them into a hard lunch container with compartments. Add the fruit and sliced egg to the empty compartments and top with the lid. Pack syrup separately in a small container.
Pack for school
- Pack container and syrup in a lunch bag with an ice pack.
Notes
*The recipe nutrition facts were calculated without maple syrup.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 78g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 613mg | Potassium: 367mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2300IU | Vitamin C: 31mg | Calcium: 584mg | Iron: 10mg
