Meal Prep Paleo Waffles Breakfast Recipe
Jumpstart your morning with these easy and ready to go Paleo waffles.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
- 4 Hard Boiled Eggs
- 2 Cups Strawberries
- 1 Cup Blueberries
Waffles
- 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