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A D a s h o f
Our Mission
The mission of the Epilepsy Foundation is to lead
the fight to overcome the challenges of living with
epilepsy and to accelerate therapies to stop
seizures, find cures, and save lives.
Hope
A collection of brunch themed recipes
selected especially for you by your friends at
EFNENY
Dedication Thank You This collection of recipes is dedicated to all the We wish to thank everyone who people living with the challenges of epilepsy in the contributed their favorite brunch recipes and the 22 counties we serve in northeastern New York. people who inspire us everyday.
Flourless Chocolate Cake
This gluten-free cake can be enjoyed at room temperature,
but chilling it transforms the texture, making it deliciously dense.
Contents
Ingredients 2. Mimosas
6 1-oz Squares Semisweet Chocolate, coarsely chopped
1/2 Cup (1 stick) Unsalted Butter 3. Cream Scones
3/4 Cup Sugar 4. Raspberry Chocolate Muffins
3 Large Eggs
1/2 Cup Unsweetened Cocoa Powder 5. Quiche Lorraine
1/4 Teaspoon Salt 6. Dairy Free Bacon and Eggs Cups
1 Teaspoon Vanilla
Glaze 7. Hash Brown Egg Casserole
2 1-oz Squares Semisweet Chocolate, coarsely chopped 8. Potatoes O’Brien
1 ½ Tablespoon Unsalted Butter 9. Biscuits and Sausage Gravy
1 ½ Teaspoon Milk OR Light Coconut Milk
1 ½ Teaspoon Agave Syrup OR Honey 10. Quick, Easy & Delicious Protein Pancake
1/8 Teaspoon Vanilla 11. Keto Friendly Waffles
Directions 12. Cinnamon Raisin French Toast Soufflé
Melt the 6 oz of chopped chocolate and 1/2 C butter in a saucepan
over medium-low heat; stirring frequently until melted and smooth. 13. Waldorf Salad
Stir in the sugar, salt, and vanilla. Reduce heat to low and stir for 14. Chicken Francese
about one minute, until sugar starts to dissolve. Remove pan from
heat. Whisk in eggs, one at a time. The mixture will look smooth and 15. Penne alla Vodka
glossy. Sift the cocoa powder into mixture and whisk until the cake 16. Fudge Ecstasies Cookies
batter is smooth.
Pour batter into greased 8-inch cake pan and bake at 350° until 17. Chocolate Dirt Cups
cake is just firm to the touch, about 25 minutes. 18. Keto Chocolate Mug Cake
Cool in the pan on a wire rack for 15 minutes. Carefully loosen the
cake with a knife around the pan’s edge. Invert the cake on a plate. 19. Gluten Free Brownie ’n Berries Dessert Pizza
To make the glaze: In a small pan, melt the 2 oz of chopped 20. Gluten Free Flourless Chocolate Cake
chocolate and 1 ½ Tbsp of butter. When melted and smooth,
remove the pan from heat. Add milk and agave syrup OR honey
and vanilla. Stir until smooth and glossy. Let the glaze cool for
about 3 minutes before pouring it on the cake. Pour all of the glaze
in the middle of the cake. Using a rubber spatula, spread the glaze
evenly over the cake, allowing the glaze to evenly run down the
sides. Serves 6-8.
Submitted by Cindy Hoetzer,
Spouse of EFNENY Past Board President, Kevin Volk
20 1
Mimosas Brownie’n Berries
Mimosas are a delicious combination of sparking wine and orange juice.
They are simple, fun and perfect to serve company. Dessert Pizza
Classic Mimosa Want to wow a chocolate-craving crowd?
Make a sweet dessert pizza topped with a creamy layer and tart berries!
2 oz Dry Sparkling Wine (like Prosecco or Champagne)
2 oz Orange Juice Ingredients
Orange Slice for Garnish (optional) 1 Box (16 oz) of Brownie Mix
Water, Vegetable Oil and Eggs
Pour Sparkling wine into a champagne flute, allow to settle. indicated on box to make cakelike
Pour the orange juice into the sparking wine. brownies
Garnish with orange slice if desired. Serve cold. 8 oz Cream Cheese, softened
1/3 Cup Sugar
There are plenty of variations on the Mimosa Cocktail 1/2 Teaspoon Vanilla
recipe. Here are a few that you might like: 1 ½ Cups Fresh Strawberries, sliced
1/2 Cup Fresh Blueberries
Virgin Mimosa: 1/2 Cup Fresh Raspberries
Substitute Sparkling Water for the Wine. 1/3 Cup Apple Jelly, optional
Lemosa:
Substitute Lemonade for the Orange Juice. Directions
Heat Oven to 350° (325° for dark or nonstick pan).
Poinsettia Mimosa:
Substitute Cranberry Juice for the Orange Juice. Grease bottom and sides of a 12-inch pizza pan with shortening or
cooking spray.
Soleil Mimosa: Make brownies as directed on box for cakelike brownies.
Substitute Pineapple Juice for the Orange Juice. Spread in pan.
Sunrise Mimosa: Bake 18-20 minutes or until toothpick inserted in center comes out
Includes Grenadine Syrup for a Red-to-Orange clean, Cool completely on cooling rack, about 1 hour.
gradient effect similar to a Tequila Sunrise. In a small bowl, beat cream cheese, sugar and vanilla with electric
mixer on medium speed until smooth. Carefully spread mixture
Tips for Making the Best Mimosa: evenly over brownie base.
Pour the Sparkling Wine first.
Arrange berries over cream cheese mixture. Stir jelly until smooth;
Don’t Stir. The cocktail will mix on its own. brush over berries if desired. Refrigerate about 1 hour or until
Mimosas are all about the fizz, so you want to make chilled. Cut into wedges. Store covered in refrigerator.
sure you lose as few precious bubbles as possible!
Chef Notes:
This recipe can also be made with gluten free brownie mix.
Recipes Copied from of masterclass.com Recipe Copied from bettycrocker.com
2 19
Chocolate Keto Mug Cake
A rich and chocolatey mug cake for those following the keto lifestyle.
Cream Scones
It’s the easiest and fastest dessert ever. These scones couldn't be more basic - or more delicious.
It literally takes just minutes to prepare and cooks in a flash!
Ingredients
Ingredients
2 Cups Flour
2 Tablespoons Almond Flour 1/3 Cup Sugar
1 Tablespoon Unsweetened 1 Tablespoon Baking Powder
Cocoa Powder 1/2 Teaspoon Salt
1 Tablespoon Keto-Friendly 1 ¼ to 1 ½ Cups Heavy Cream
Sugar Alternative (Lakanto Monfruit
Sweetener or King Arthur Baking Sugar Directions
Alternative are both great options)
Combine the flour, sugar, baking powder and salt in a large mixing
1 Tablespoon Mayonnaise bowl. Add the heavy cream and stir the dry ingredients into the wet
1 Egg Yolk ingredients with a fork. Work quickly, stirring as little as possible,
1 Teaspoon Water until a soft dough forms. Add more cream, a tablespoon at a time, if
1/4 Teaspoon Baking Powder the dough seems too dry.
Turn dough out onto a floured surface. Knead slightly, 7 to 8 times.
Directions Shape into a circle about 1/2 inch thick.
In a microwave safe mug, combine all ingredients and stir well until
a smooth batter is formed Place on a baking sheet lined with parchment paper (or not; it helps
with cleanup, but isn't necessary to prevent sticking). Cut into 8
Microwave for 53 seconds. Enjoy! wedges. Pull the wedges apart a bit, leaving about 1" space
between each wedge. Brush with 3 Tbsp melted butter and
Chef Notes: sprinkle with sugar.
Try using Dutch cocoa powder. Dutch cocoa powder is darker,
milder, and less acidic. It creates a better, smoother chocolate For best rising, place the pan of scones into the freezer for 15
experience. minutes while you preheat your oven to 425°F.
Add keto-friendly toppings to your mug cake. Bake the chilled scones for 14 to 15 minutes, until they start to
Here are a few ideas you might like: brown, and are baked all the way through.
Top your warm mug cake with vanilla or chocolate keto-friendly Here are a few variations you might like:
ice cream. Stir in 1/2 Cup of Currents, Raisins or Chocolate Chips.
If you aren't strictly keto, top with whipped cream and chocolate
shavings, a scoop of chocolate chips, or Nutella after cooking. Add Lemon Zest (2 lemons worth) and Poppy Seeds.
Add a drizzle of natural Keto-friendly peanut butter after
cooking. Serving Tip:
Finish with fresh sliced strawberries or whole raspberries. Enjoy warm scones, with butter and fresh preserves.
Submitted by Alex Scher and Erica DeNicola-Scher
EFNENY Director of Community Education & Advocacy Coordinator Submitted by Lori Kidd,
EFNENY Director of Information, Referral & Special Projects
18 3
Raspberry Chocolate Muffin Chocolate Dirt Cups
Fun dessert for kids.
Fluffy and super moist chocolate muffins stuffed with Garnish cups with gummy worms, frogs, and flowers.
chocolate chips and sweet fresh raspberries!
Ingredients
Ingredients 1 15-oz Package of
2 Cups Flour Chocolate Sandwich Cookies
1 Cup White Sugar 1 3.9-oz package of Instant
3/4 Cup Semi Sweet Chocolate Chips Chocolate Pudding
1/2 Cup Unsweetened Cocoa Powder 2 Cups Cold Milk
1 Teaspoon Baking Powder 24 Gummy Worms
1 Teaspoon Vanilla 9 oz Plastic Cups (you can also use a
1 Egg casserole dish or a cake pan)
1 Cup Sour Cream or Plain Greek Yogurt Directions
1/2 Cup Milk or Half & Half
1/2 Cup Vegetable Oil Place the cookies into a resalable plastic bag, crush with a rolling
1/4 Cup Milk Chocolate pin into crumbs—or you can use a food processor.
1 Cup Fresh Raspberries
Whisk together the chocolate pudding and milk, stirring for 2
minutes.
Directions
Sprinkle 1/3 of the cookie crumbs into the bottom of the plastic cups,
Preheat oven to 400° and line muffin tins with liners OR grease well add chocolate pudding on top.
with cooking spray.
Smooth out the top of the pudding, then top with additional crumbs.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and
baking soda in a large bowl. Top with gummy worms.
Whisk egg, sour cream (yogurt), milk (half & half) and vegetable oil Refrigerate until serving.
in another bowl until smooth.
Add dry ingredients to wet ingredients and mix until just combined.
Here’s a few variations you might like:
Pour into muffin tins. Divide raspberries and remaining 1/4 cup Peanut Butter Dirt Cups:
chocolate chips among the muffin tins. Gently press 2-3 raspberries Substitute Peanut Butter Sandwich Cookies and / or Chopped
into the batter of each muffin and sprinkle the chocolate chips on Peanut Butter Cups for the Chocolate Sandwich Cookies.
top. Spring Holiday Dirt Cups:
Bake for 18 - 20 minutes or until an inserted toothpick comes out Top the pudding cups with coconut flakes dyed green, several jelly
clean. Allow to cool for about 10 minutes before removing muffins beans and a marshmallow peep!
from the tins. Serve Immediately OR store in an airtight container
for up to 4 days at room temperature or 1 week chilled. Chef Notes:
I made this recipe for my kids when they were little. It’s an easy
Here’s a variation you might like: recipe for the kids to help make! “Dig” in and enjoy!
Replace the Milk Chocolate Chips with White Chocolate or
Dark Chocolate Chips. Submitted by Susan Kaczynski
Recipe Copied from Crème De La Crumb.com EFNENY Director of Development
4 17
Fudge Ecstasies Cookies
A brownie like cookie mixed with chocolate chips and chopped walnuts.
Quiche Lorraine
Bacon and Swiss cheese mingle in perfect harmony amidst the
eggs and cream in this timeless classic.
Ingredients Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
12 Oz Package of Semi Sweet Chocolate Morsels
2 1-oz Squares Semisweet Chocolate, coarsely chopped Ingredients
2 Tablespoons Butter 1 9-inch Prepared Pie Crust
2 Eggs 12 Slices of Bacon
2/3 Cup Sugar 1 ¼ Cup Swiss Cheese, shredded
1/4 Cup All-Purpose Flour 4 Eggs, beaten
1 Teaspoon Vanilla 2 Cups Light Cream
1/4 Teaspoon Baking Powder 1/4 Teaspoon Salt
1 Cup Chopped Walnuts 1/8 Teaspoon Ground Nutmeg
Dash of Salt
Directions
Directions Preheat oven to 425°.
Preheat oven to 350°. Grease a cookie sheet; set aside. Place bacon in a large skillet, and fry over medium-high heat until
crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon,
In a heavy medium saucepan heat 1 cup of chocolate morsels, cheese and onion in pastry shell.
the unsweetened chocolate, and butter until melted, stirring
constantly. Transfer to a large mixer bowl to cool slightly. In a medium bowl, whisk together eggs, cream, salt and sugar. Pour
mixture into pastry shell.
Stir together flour, baking powder and salt.
Bake 15 minutes in a preheated oven. Reduce heat to 300°, and
Add eggs, sugar, and vanilla to chocolate mixture and beat well. bake an additional 30 minutes, or until a knife inserted one (1) inch
from edge comes out clean. Allow quiche to sit 10 minutes before
Add flour mixture and beat until well mixed. Stir in remaining cutting into wedges.
chocolate morsels and nuts.
Drop by heaping teaspoons onto a lightly greased cookie sheet.
Fun Fact:
Although quiche is now a classic dish of French cuisine, quiche
Bake in a 350° oven for 8 to 10 minutes or until edges are firm actually originated in Germany, in the medieval kingdom of
and surface is dull and cracked. Lothringen, under German rule, and which the French later
renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’,
Cool on cookie sheet for 1 - 2 minutes. Transfer to wire rack meaning cake.
and let cool.
The original ‘quiche Lorraine’ was an open pie with a filling
Here are a few variations you might like: consisting of an egg and cream custard with smoked bacon. It was
Substitute crushed peppermint pieces for the walnuts. only later that cheese was added to the quiche Lorraine. Add
onions and you have quiche Alsacienne. The bottom crust was
Substitute 1 ½ cups peanut butter chips for the walnuts. originally made from bread dough, but that has long since evolved
into a short-crust or puff pastry crust.
Submitted by Darcy Below,
EFNENY Office Manager Recipe Copied from allrecipes.com
16 5
Dairy Free Penne alla Vodka
Bacon and Egg Cups This Penne Alla Vodka recipe makes indulgent pasta with vodka cream
sauce. The penne holds the sauce perfectly making every bite a joy!
Everything you’ve ever craved from a diner breakfast is present in this
dairy free recipe, which is easy to prepare for a crowd. Ingredients
3 Tablespoons Butter
Ingredients 1 Shallot, minced
2 Cloves Garlic, minced
12 Strips of Sugar Free Bacon 1/2 Cup Tomato Paste
2 Red Potatoes, sliced 1/8 inch thick, 1/2 Teaspoon Red Pepper Flakes
rounded ends discarded 2 Tablespoons Vodka
1 Small Red Bell Pepper, Salt to Taste
finely chopped 1 Pound Penne Pasta
12 Large Eggs 1/2 Cup Heavy Cream
1/2 Cup Grated Parmesan
2 Tablespoons chopped Chives Basil for Serving
Hot Sauce (optional)
Directions
Directions In a large skillet over medium heat, melt butter. Add shallot and
garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
Preheat oven to 400°. Add tomato paste and red pepper flakes and cook, stirring
Wrap 1 piece of bacon around the inside of each cup of a 12-cup frequently, until paste has coated shallots and garlic and is
muffin tin to create rings. beginning to darken, 5 minutes. Add vodka to pot and stir to incor-
porate, scraping up any browned bits from the bottom of the pot.
Put 1 slice of potato on the bottom of each cup and divide the bell Turn off heat.
pepper pieces among the cups. Bring a large pot of salted water to a boil and cook pasta until al
dente. Reserve 2 cups of pasta water before draining.
Bake until the fat starts to render from the bacon (it will bubble in Return sauce to medium heat and add 1/4 cup of pasta water and
the bottom of each cup) and the bacon begins to crisp and turn light heavy cream, stirring to combine. Add half the Parmesan and stir
brown on the top edges, 10 to 12 minutes. until melted. Turn off heat and stir in cooked pasta. Fold in
remaining Parmesan, adding more pasta water (about a tablespoon
Remove the tin from the oven and crack an egg into each cup, at a time) if the sauce is looking dry. Season with salt if needed.
making sure the yolk is inside the bacon ring. Continue baking until Serve topped with more Parmesan and torn basil leaves.
the bacon is crisp, the egg whites are cooked through and the yolks A note about pasta: As you can see from the picture, you don't
are still runny, about 10 minutes longer. need to use penne. In fact, we prefer the fatter rigatoni tubes
because the middles catch more sauce.
Run an offset spatula around the edges and remove to a platter,
Sprinkle with the chives and serve with hot sauce if desired. Serving Tip:
Serve with garlic bread for a delicious dinner any night of the week.
Recipe Copied from foodnetwork.com Recipe Copied from Delish.com
6 15
Chicken Francese Hash Brown Egg Casserole
This casserole is a nice, cozy brunch meal that everyone will enjoy.
Here's a quick-and-easy chicken dish for busy weeknight cooks. It's got the perfect taste with lots of cheese. Yum!
A simple lemony sauce gives the recipe a little pizzazz.
Ingredients Ingredients
1 Package (30 oz.) Frozen Shredded Hash Brown Potatoes, thawed
1/2 Cup All-Purpose Four
1/2 Teaspoon Salt 1 Pound of Breakfast Sausage
1/4 Teaspoon Ground Black Pepper 1 Small Onion, diced
4 Eggs, beaten 5 Eggs
1 Pound Skinless, Boneless 1/2 Cup Milk
Chicken Breast Halves 1/2 Teaspoon Onion Powder
1/2 Cup White Wine 1/8 Teaspoon Garlic Powder
2 Cups Chicken Broth Salt and Pepper to taste
1 Teaspoon Fresh Parsley, chopped
Salt and Pepper to taste 12 oz Shredded Cheddar Cheese
1/4 Cup Butter
2 Lemons, juiced Directions
1 Teaspoon Cornstarch
Preheat oven to 350°. Grease a 2 quart baking dish.
Directions Place the hash browns in the bottom of the baking dish.
Combine flour, salt and pepper in shallow dish. Dip chicken in eggs,
then flour mixture; set aside. Melt 1 ½ Tbsp butter in a 12-inch non- Heat a skillet over medium heat. Cook and stir the sausage and
stick skillet over medium-high heat. Sauté chicken until almost onion until the sausage is crumbly, evenly browned, and no longer
cooked through. Drain on paper toweling. pink; drain.
Preheat oven to 300°. Meanwhile, whisk together the eggs, milk, onion powder, garlic
powder, salt, and pepper, and pour over the potatoes. Layer with
Stir together in a medium saucepan the wine, broth, parsley, butter, half the Cheddar cheese, the sausage mixture, and the remaining
lemon juice and salt and pepper to taste. Simmer slowly over medi-
um low heat. When butter has melted, slowly stir in cornstarch until Cheddar cheese. Cover with aluminum foil.
sauce thickens slightly. Place chicken in a 9 x 13 inch baking dish
and pour sauce over all. Bake in the preheated oven for 1 hour. Remove cover; return
casserole to the oven and bake until a knife inserted into the center
Bake for about 10 o 15 minutes, or until chicken is cooked through comes out clean, about 10 minutes. Let stand for 5 minutes before
and juices run clear. serving.
Serving Tip:
It's great over pasta or rice or with a side of your favorite vegetable.
Submitted by Jenny Guerette,
Recipe Copied from allrecipes.com EFNENY Director of Medicaid Programs & Waiver Services
14 7
Potatoes O’Brien Waldorf Salad
Pan fried Potatoes O’Brien make a great country breakfast. Crunchy with crisp apples, celery and toasted nuts,
Serve these easy breakfast potatoes along side sausage or bacon this easy Waldorf salad is a classic recipe
for a comforting start to the day. perfect for a crowd any time of year.
Ingredients Ingredients
3 Tablespoons Butter, divided 1/2 Cup Slightly Toasted Walnuts or Pecans, chopped
3 Tablespoons Olive Oil, divided 1/2 Cup Celery, thinly sliced
2 Cups Red Bell Pepper, diced 1/2 Cup Red Seedless Grapes, sliced (or 1/2 Cup Raisins)
1 ½ Cups Green Bell Pepper, diced 1 Sweet Apple, cored and chopped
1 ½ Cups Onion, diced (Granny Smith, Fuji, Red Delicious,
2 Pounds Potatoes, peeled Honey Crisp and Gala are all good options)
and cut into ½ -inch dice 3 Tablespoon Mayonnaise
1 Tablespoon Garlic, minced (or plain yogurt)
1 Teaspoon Salt 1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Black Pepper Salt & Pepper
Bibb Lettuce
Directions
In a large skillet or sauté pan, heat 2 Tbsps of butter and 2 Tbsps Directions
olive oil over medium-high heat. In a medium Size bowl, whisk together the mayonnaise or yogurt
and the lemon juice. Add 1/2 Tsp of fresh ground pepper. Mix in the
Add both peppers and onion and cook 10 minutes, stirring every apple, celery, grapes or raisins, and walnut or pecans. Serve on a
few minutes. bed of lettuce.
Add potatoes, garlic, salt and pepper and cover. Reduce heat to Chef Notes:
medium and cook 10 more minutes, stirring every few minutes. If using yogurt, omit the lemon juice. You may also want to add a
little honey to balance the tartness of the yogurt.
Test potatoes for doneness and cook longer if not fully cooked.
Fun Fact:
Remove lid, add remaining butter and olive oil and raise heat to According to the American Century Cookbook, the first Waldorf
high. Salad was created in New York City in 1893, by Oscar Tschirky,
the maître d'hôtel of the Waldorf Astoria.
Cook about 2 minutes until the mixture is crispy.
The original recipe consisted only of diced red-skinned apples,
celery, and mayonnaise. Chopped walnuts were added later to
Add more salt and pepper to season if desired. Serve immediately. this now American classic.
Submitted by Darcy Below,
Recipe Copied from afamilyfeast.com EFNENY Office Manager
8 13Cinnamon Raisin Biscuits and Sausage Gravy
French Toast Soufflé Hot jumbo buttermilk biscuits with creamy sausage gravy
are ready in just 15 minutes for a hearty, family-favorite breakfast.
The only thing better than French Toast is turning it into a soufflé. Ingredients
Ingredients 1 (16 oz) Can Refrigerated Jumbo
Buttermilk Biscuits
1 Loaf Cinnamon Raisin Bread, cut into cubes
1 Pound ground Pork Sausage
12 oz Cream Cheese, softened
3 Tablespoons All-Purpose Flour
3/4 Cup Butter, softened
3 Cups Milk
1/4 plus 1/2 C Pure Maple Syrup, divided
Salt and Pepper to Taste
10 Eggs
3 Cups Half-and-Half Directions
Cinnamon Sugar
Place sausage in a large, deep skillet.
Confectioners’ Sugar
Cook over medium-high heat until evenly
Directions brown. Remove sausage, drain and set aside.
Place the bread cubes in a well buttered 13 x 9 glass pan. Pour off most of the fat from the pan, leaving about 2-3
tablespoons. Return pan to medium-low heat and add flour. Using a
Mix the cream cheese, butter and 1/4 cup of maple syrup until
whisk, stir vigorously until roux forms, scraping bottom of pan.
smooth. Spread on top of bread cubes, leaving space to pour the
Reduce heat to low and let roux cook at least 5 minutes, stirring
egg mixture.
occasionally.
Beat the eggs and half-and-half with the remaining 1/2 cup of ma- Add milk in a stream, whisking the whole time. After adding about
ple syrup. Pour over the bread. Spread with knife until fully covered. 2½ cups, turn heat to medium and continue cooking, stirring con-
Sprinkle with cinnamon sugar. stantly. Bring gravy to a boil and cook to desired thickness. Add
Cover and refrigerate 6 to 8 hours or overnight. more milk if a thinner gravy is desired. Add the cooked crumbled
sausage to the gravy.
When ready to bake, uncover and bake at 350° for 50 to 55
Cook biscuits according to package directions. Serve the sausage
minutes.
gravy over the cooked biscuits.
Cut into squares and sprinkle with confectioners’ sugar.
Serving Tip:
Makes 8 to 12 Servings.
The sausage gravy is excellent served over grits.
Croissants would be wonderful too.
Serving Tip: You could certainly make your own biscuits instead of using
Delicious with bacon or sausage and fresh fruit! canned.
Submitted by Mary Beth Champagne, Submitted by Susan Kaczynski
EFNENY Accounting & Human Resource Administrator EFNENY Director of Development
12 9Quick, Easy & Delicious Keto Friendly Waffles
Protein Pancakes Waffles make an easy, indulgent low carb friendly breakfast.
And, this keto friendly waffle recipe and is incredibly simple to prepare.
Breakfast is the most important meal of the day!
These protein packed pancakes will be your new favorite recipe.
Ingredients
Fluffy, healthy, and incredibly delicious! 5 Eggs
Ingredients 1/3 Cup Coconut Flour
1 Cup Old Fashioned Rolled Oats, uncooked 2 Teaspoons Vanilla Extract
1 Ripe Banana 4 Tablespoons Unsalted Butter, melted
2 Whole Eggs 1/2 Teaspoon Baking Powder
2 Egg Whites Pinch of Salt
3 Teaspoons Baking Powder Cooking Spray for the Waffle Maker
1/4 Teaspoon Ground Cinnamon
1/4 Cup Vanilla Protein Powder
2 Tablespoons Ground Flaxseed Meal
1/3 Cup Almond Milk Directions
A Pinch of Salt Preheat your waffle maker and spray with cooking spray.
1 Tablespoon Coconut Oil or
Butter for cooking In a blender, mix the eggs, unsalted butter, salt, baking powder,
Chocolate chips, optional
coconut flour and vanilla extract.
Directions
Place all ingredients in a blender, except for the oil and chocolate Pour about 1/2 cup of the waffle batter onto the waffle maker and
chips. Blend until smooth. If batter seems dry or too thick, add a cook according to waffle maker instructions.
splash of more milk.
Heat skillet or griddle over medium heat and melt a little of the oil Remove the waffles once they are done, serve and enjoy!.
and spread throughout the pan. Once melted, pour about 1/3 of a
cup of batter per pancake onto the griddle. Cook 4 pancakes on the
first round. If you are adding chocolate chips, you can add them at Chef Notes:
the pancakes that are cooking in the pan. Cook for about 3-4 Add some water to thin out the batter if it’s too thick.
minutes or until it starts bubbling in the center. Flip and cook the
other side for another 2-3 minutes or until golden brown and Serving Tip:
cooked through. Repeat with remaining batter to make the last 4
pancakes. Serve with sugar-free keto friendly syrup or sugar-free keto friendly
ice cream!
Chef Notes:
You can easily double this recipe to make 16 pancakes. Low Carb Waffle Topping Ideas:
You can make these chocolate protein pancakes by substituting
the vanilla protein powder for chocolate protein powder. Almond Butter or Peanut Butter
Chocolate Sauce
Serving Tip: Fruit - Blueberries, Strawberries or Raspberries
You can top with a light drizzle of pure maple syrup, sliced Whipped Cream
bananas, walnuts, pecans or unsweetened coconut.
Submitted by Karen Wachs,
Member, EFNENY Board of Directors Recipe Copied from cookedbyjulie.com
10 11You can also read
