Meal Prep Paleo Waffles Breakfast Recipe
Jumpstart your morning with these easy and ready to go Paleo waffles.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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