Breakfast Lunchbox with Mini Pancakes & Fruit
This mini pancake breakfast lunchbox combines pre-made pancakes, fresh fruit, cashews, coconut, and a honey-yogurt dip in an easy bento-style breakfast.
Servings: 2 lunchboxes
Ingredients
- 5.6 oz mini pancakes 160 g
- 3.5 oz blueberries 100 g
- 4.2 oz strawberries 120 g, halved
- 5 oz banana 140 g, sliced
- 1 cup yogurt 240 g
- 1–1.5 tbsp honey 20–30 g
- 1/3 cup cashews 40 g
- 3 tbsp coconut flakes 20 g
Instructions
- Spoon the yogurt into one section of each lunchbox, then drizzle the honey over the top of each portion.
- Arrange the mini pancakes in an overlapping row in the largest compartment of the lunchbox.
- Fill the remaining sections with the sliced banana, halved strawberries, and blueberries.
- Scatter the cashews and coconut flakes over the yogurt and fruit to finish.
Notes
Store any unassembled components separately in the fridge for up to 2 days before packing.
If packing ahead, keep the yogurt in its own small container to prevent sogginess.
Use a bento-style box with built-in dividers for the easiest assembly and prettiest presentation.
This recipe scales easily — just multiply the ingredients for more lunchboxes.