Looking for a gluten-free breakfast the whole family will love? These Gluten Free Chocolate Hazelnut Waffles are the perfect solution! It doesn’t get much better than this.
You guys know how crazy-challenging my three kids are to feed.
I know most of it is my fault.
As I child I was punished for not eating what my Mom prepared. Those memories are so vivid that I never wanted to be THAT MOM.
The problem? I went so far the other way that I created kids who feel completely comfortable refusing to eat. They are so, so picky.
The truth is that when I create something they all love a feel a major victory. That holds true even if it is a dessert…or something like waffles.
Believe it or not, I have made many a waffle recipe where at least one of my kids refused to eat them. How that happens, I will never know.
I mean a waffle is a waffle, right?
These waffles do have a little something extra that pushes them over the edge in the yumminess category.
I think we can all agree that Chocolate Hazelnut Spread makes just about anything better.
All three of my kids love it (amazing, right?! I’m just so proud), so I thought why not add it into waffles.
Although the spread does make for a bit of an indulgent waffle, I’ve kicked up the health factor by using a healthy serving of yogurt in the batter.
These Gluten Free Chocolate Hazelnut waffles are ones that your kids will love…and you just might find yourself sneaking a bite too.
Gluten Free Chocolate Hazelnut Waffles
- 12 ounces 2 2/3 cups Gluten Free Flour Blend (with xanthan gum)
- 2 tablespoons sugar of choice I like Swerve
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup Chocolate Hazelnut Spread like Nutella
- 1/4 cup butter melted
- 1 1/4 cup plain yogurt
- 3/4 cup milk
- 3 large eggs
- 1/4 cup Chocolate Hazelnut Spread
- Preheat oven to 200 degrees. Heat waffle iron to medium high heat.
- In a large bowl whisk together Gluten Free Flour, sugar, sea salt and baking soda. In a blender, combine hazelnut spread and butter and process for 1 minute. Add yogurt, milk and eggs and blend for another minute. Add liquid mixture to dry mixture and stir just until the batter is combined.
- Brush waffle iron with butter and add about 3/4 cup (for a Belgian waffle iron) of batter to the waffle iron. Cook until golden brown. Transfer to the warm oven and continue with remaining batter.
- While the waffles are cooking heat the hazelnut spread in a small saucepan over low heat. Whisk until melted. (You can add a little milk to make it thinner if you would like.) Drizzle over warm waffles and serve.