Breakfast for School Lunch + A Chocolate Chip Whole Wheat Pancake Recipe

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I still can’t believe this Summer is almost gone for us, and just next week I will be walking my oldest to her first day of Kindergarten.

With starting school next week, comes the planning of the school lunches. Do I let her eat at school or do I make her school lunches? Well, both I guess.

I told her that I will make her lunch, except one day a week she can eat at school (if she wants to). So for the past couple of weeks, I have been looking for some lunch ideas, besides the basic sandwich. Well, it occurred to me that breakfast in this house is one of their favorite meals. So, I decided to get creative and make Breakfast for School Lunch!

I made these adorable little butterfly chocolate chip pancakes, with sausage links, a hard boiled egg, some orange slices, and a little bit of syrup on the side.

Chocolate Chip Whole Wheat

I usually make pancakes or waffles on the weekends, and double the batch, so that we have extra for throughout the week. You can do the same here. The recipe below, I adapted from a Skinny Taste recipe. What’s unique about it, is that I added in a jar of baby food. I used squash, because our family can always use the extra veggies. You won’t even taste it, promise! You can use a different one, like carrots, or another favorite I use when baking is blueberry and apples.

Chocolate Chip Whole Wheat Pancakes

Ingredients
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 1⅓ cup skim milk
  • 1 jar of baby food (I used squash, but you can use carrot, apples, or any other sweeter veggie or fruit)
  • 1 tablespoon vanilla
  • ½ cup chocolate chips

Instructions

  1. In a large bowl, mix together the flour, baking powder, sugar, cinnamon, and salt.
  2. In the same bowl, add in the eggs, milk, baby food, vanilla, and chocolate chips. Mix well until all the dry parts are gone, but make sure you don’t over mix it.
  3. Heat a large skillet or pan on medium heat. Spray pan with cooking spray if needed, and pour about ¼ cup of batter onto pan.
  4. When the pancake starts to bubble and cook on the edges, flip them and let cook for a few more minutes.
Notes
To create shaped pancakes, like my butterfly ones, pour the pancake batter into cookie cutters!
Nutrition Information
Serving size: 12 pancakes

To pack it all up for her, I used our new set of Glad Food Storage Products. I love using GladWare, because the containers are durable, yet inexpensive. So if they accidentally get thrown away or destroyed, I don’t have to feel like money was wasted.

My oldest doesn’t mind eating her pancakes and sausage cold, but if your little one is pickier, these GladWare containers are microwaveable too, which is nice.

Now that I shared one of our back to school recipes with you, you can share yours with us. Glad would like to hear your Back To School recipes, tips, and ideas within the “Mom Made” promotion on their Facebook page! Before August 31st, everyone who shares a tip or idea is eligible for a chance to win a Lunch Kit for their kids’ entire class. For more info, visit www.facebook.com/GLAD.

I have partnered with The Glad Products Company through DailyBuzz Moms to help promote their Food Storage products. I have been compensated for my time commitment to review this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!

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