Easy gluten free Chocolate Hazelnut Waffles are a decadent treat with peanut butter, dark cocoa, oat flour, banana, honey hazelnuts and hazelnut creamer. Full of fiber, protein and complex carbs.
Within this post you’ll make chocolate hazelnut waffles you can feel good about. Plus you’ll learn how to get perfect waffle batter consistency and how to keep waffles crispy while baking a large batch.
If I were to tell you that you could enjoy Chocolate Hazelnut Waffles as a filling, balanced, nutrient rich breakfast you’d probably think I was mistaking it for a dessert recipe. Far from it actually; this wholesome waffle recipe is made up of pure, simple ingredients that aren’t processed or full of added sugars. Plus it’s rich in flavor, full of fiber, protein and complex carbs.
Waffles are a favorite breakfast of mine, especially when you make them yourself with ingredients you’re proud to include. To make these gluten free, oat flour is used as the main base. A bit of baking powder and eggs helps them rise into fluffy, moist waffles. To sweeten them I used ripe banana and honey. Olive oil adds moisture and a great alternative to canola oil or butter.
These wouldn’t be Chocolate Hazelnut Waffles without chocolate or hazelnut! Instead of adding sugar and calorie dense chocolate chips, a bit of dark baking cocoa goes a long way. Just a quarter cup turns these into a rich, decadent brown color and adds chocolate undertone.
Chopped hazelnuts, plus hazelnut coffee creamer, are the other stars of this gluten free waffle recipe. It adds rich, sweet, creaminess to these Gluten Free Chocolate Hazelnut Waffles, as well as your everyday coffee.
What is correct consistency for waffle batter?
It should be thick but still slightly runny. If batter is too thick add more milk, if batter is too thin add more flour.
Waffle and pancake batter is pretty forgiving in it’s ratio of ingredients. You can add extras such as peanut butter, banana, creamer and cocoa powder as in this recipe. This allows for almost unlimited variations and flavor combinations.
How to keep waffles crisp while cooking a large batch
To keep waffles crispy while cooking a large batch, store cooked waffles on wire rack in oven at 200° F. This prevents them from getting soggy. Instead they stay warm and crisp, without drying out.
Difficulty: Super easy
Flavor profiles: Rich chocolate with nutty hazelnut and peanut butter, and just a hint of sweetness
Texture: Moist and fluffy thick waffles with crisp outside
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Gluten Free Chocolate Hazelnut Waffles
- 2 ¼ cups oat flour
- 1 tablespoon baking powder
- ¼ cup dark cocoa powder
- ¾ teaspoon salt
- ½ cup chopped hazelnuts
- 3 large eggs
- ¾ cup hazelnut flavored coffee creamer
- 1 cup almond milk
- ½ cup olive oil
- ½ cup smooth peanut butter, room temperature
- 1 medium ripe banana, mashed
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- In a large bowl, combine oat flour, baking powder, cocoa powder and salt. Whisk together to combine then stir in hazelnut pieces.
- In separate medium bowl, whisk the eggs. Add remaining ingredients and whisk until completely combined. Pour into dry mixture. Stir together until just combined, small lumps in the batter are fine. Let the batter sit and thicken for 10 minutes while you heat up waffle iron.
- Pour about ½-cup batter into center of heated greased waffle iron. Cook each waffle according to waffle iron directions, usually 3-5 minutes.