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Breakfast cupcakes: A Protein-Packed, Morning Filler For Vegan Kids

by | May 17, 2019

Looking for power-packed morning breakfast to fuel up your vegan kids? Here’s an easy cupcake recipe that comes with the goodness of proteins.

This particular recipe is a protein-packed (thanks chickpea flour) healthy and tasty vegan alternative to traditional pancakes. It is basically a fun fusion of cake and pancake. It is a kid-friendly dish and comes in the shape of a cupcake which makes it even more appealing. The twist is that it is a salty cake which kids find very interesting. You can cook the batter in the form of pancakes as well. But I have given the baked cupcake version.

Breakfast cupcakes: A Protein-Packed, Morning Filler For Vegan Kids
Photo by Taylor Grote on Unsplash

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Breakfast cupcakes: A Protein-Packed, Morning Filler For Vegan Kids


  • Chickpea flour: 1 ½ cups
  • Plain flour: ½ cup
  • Almond milk: 1 ½ cups
  • Chopped celery: 1/4th cup
  • Little florets of broccoli: 1/3rd cup
  • Bell pepper finely chopped: 1/4th cup
  • Mushrooms finely chopped: 1.2 cup
  • Tomato puree: 2 tablespoon
  • Fruit salt: 1 small sachet
  • Salt to taste
  • Pepper to taste
  • Organic sugar: 1 tablespoon

How to prepare?

  • Sift the chickpea flour and flour along with salt and pepper. Now add the almond milk
  • Mix well and add water until a semi-thin batter is formed. Do not add water at once. The batter must be of pouring consistency. Add the tomato puree.
  • Now add the sugar and the chopped celery, bell pepper, mushroom, and broccoli. Mix well.
  • Preheat oven for 10-15 minutes.
  • Now add the fruit salt in the batter and see how it forms a bubble. This will make the cakes soft and spongy. It is a magic trick.
  • Finally, pour the batter in a cupcake mold.
  • You can even place thin vegan pastry dough into the molds (instead of paper cupcake wrappers and pour the liquid into the pastry, carefully.
  • Bake in the preheated oven for 15 minutes.
  • Serve warm with ketchup or plant-based cashew sour cream.

Adults, as well as, your vegan kids would love this recipe because of its interesting flavor. The bonus is that it is completely oil-free and full of the goodness of veggies and mushrooms. Sometimes you ought to make some changes into regular dishes, making them more appealing to the little minds. Do try this recipe at once. Let me know your thoughts in comments.

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Debayan Paul

Digital Writer | West Bengal, India | [email protected]



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