Quinoa Recipes

Gluten Free Chocolate Hazelnut Waffles

Looking for a gluten free breakfast the whole family will love? These Gluten Free Chocolate Hazelnut Waffles are the perfect blend solution!

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.

Gluten Free Chocolate Hazelnut 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
  • Topping
  • 1/4 cup Jif spread


  1. Preheat oven to 200 degrees. Heat waffle iron to medium high heat.
  2. 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.
  3. 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.
  4. While the waffles are cooking heat Jif 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.


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