Meal Prep Paleo Waffles Breakfast Recipe

By Rena Awada | Updated On February 20, 2019

This Meal Prep Paleo Waffles Recipe is easy to put together and get your breakfast ready to go for the next four days. Kickstart your morning the right way with just the right amount of nutrients!

paleo waffle recipe

Super Easy Meal Prep Paleo Waffles Breakfast Recipe

Are you always so busy in the morning and just in a hurry to leave the house? Whether it’s running after the kids, making it to your class or getting to work? It’s a really good idea to prep something in advance so you can grab it and get out of the house without skipping breakfast. Try this Meal Prep Paleo Waffles recipe for a change. Peel the eggs in advance if you like.

easy healthy waffles recipe

What can I substitute for Milk in a waffle recipe?

If a waffle recipe calls for milk, you can substitute it with water. Milk makes the waffles richer as opposed to water since water has no flavor. The water makes the waffles have a lighter texture and crispier edges. For every 1 cup of milk, you can use 1 cup of water. I used almond milk in this paleo waffles recipe.

breakfast meal prep

I would love to know if you made this Paleo Waffle recipe and how they did for your meal prep. Leave me a comment below.

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Meal Prep Paleo Waffles Breakfast Recipe:

waffle recipe

Meal Prep Paleo Waffles Breakfast Recipe

Jumpstart your morning with these easy and ready to go Paleo waffles.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 337kcal
Author: Rena


  • 4 Hard Boiled Eggs
  • 2 Cups Strawberries
  • 1 Cup Blueberries


  • 1/2 Cup Almond Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Tsp Baking Soda
  • 1 Large Egg
  • 2 Tbsp Melted Coconut Oil
  • Pinch of Salt
  • 1/2 Tsp Apple Cider Vinegar
  • 1/2 Cup Almond Milk
  • 1 Tsp Vanilla Extract


  • Prepare a waffle iron with non-stick spray and turn on high heat.
  • In a bowl, stir together the dry ingredients. Add the wet and whisk until smooth and no lumps remain.
  • Cook waffles about 1⁄3 cup at a time. Cook until golden brown.
  • Divide the waffles, hard boiled eggs, and fruit between 4 meal prep containers and store in the refrigerator.
  • Place the waffles in a toaster to reheat. Or reheat in the microwave.


  • Use a preheated waffle iron.
  • Use room temperature eggs! They turn out lighter and fluffier if you do
  • Try not to overfill the waffle iron, it's best to slightly under-fill it because the batter will spread out when the waffle iron is closed.
  • Don't open the waffle iron until it's ready! Opening the waffle iron will lower the temperature and extend the cooking time.
  • If you have a non-stick waffle iron, use a silicone or wooden utensil, so it won't scratch the surface.
  • Avoid violent overmixing of the batter. The paleo waffle batter should be smooth but not mixed too hard, as this results in chewier/less fluffy waffles.
  • You can reheat the waffles in the toaster or the microwave.
  • For the meal prep containers, peel the eggs in advance if you like.


Calories: 337kcal | Carbohydrates: 27g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 239mg | Sodium: 281mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 46mg | Calcium: 111mg | Iron: 1.9mg
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Reader Interactions


  1. Bare says

    5 stars
    So I made this but did make a few changes, I removed sweet potato, and added spinach to the egg mixture and cheddar cheese on top. It went over very well.

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