A plate of chocolate waffles drizzled in chocolate sauce and topped with chopped nuts

Gluten-Free Chocolate Buckwheat Waffles by Emma Hatcher

Why restrict waffles to weekend brunch fare? These chocolate buckwheat waffles get drizzled with more chocolate, sprinkled with hazelnuts and cut into quarters ready to share with friends and loved ones this Valentine’s day. A total treat with a bit of extra nutrition from nutty buckwheat flour, they’re joyfully fluffy and satisfyingly tearable, with crispy edges and grooves just waiting to be dipped into maple syrup.

You can make the batter ahead and keep it for up to 24 hours in the fridge. You can also freeze any leftover cooked waffles and reheat in the toaster on low.

I add 2 1/2 heaped ice cream scoops of batter to my waffle machine per double waffle, but machines come in all shapes and sizes (as all the best things do) so adjust to suit, depending on the machine you’re using.

Makes 6 large waffles or 24 waffle triangles

A plate of chocolate waffles drizzled in chocolate sauce and topped with chopped nuts


2 medium free-range eggs
300ml lactose-free milk
50g lactose-free yogurt
2 teaspoons vanilla extract
140g gluten-free buckwheat flour
40g cocoa powder
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
3 tablespoons light brown sugar
1 teaspoon fine sea salt
65g coconut oil, melted
80g dark chocolate
50g hazelnuts, finely chopped
Maple syrup, to serve


Crack the eggs into a large bowl and add the milk, yogurt and vanilla. Sift over the buckwheat flour, cocoa powder, baking powder and xanthan gum and add the sugar and salt. Stir to combine, then drizzle in 2/3s of the coconut oil and stir once more.

Rest the batter for 20 minutes - it’s worth it for the texture, I promise!

Meanwhile, preheat your waffle maker. Brush the plates with a little of the leftover coconut oil and when ready, scoop the batter into the waffle maker and cook for 4-5 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.

Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, gently stirring every so often to encourage it. Remove from the heat.

Cut each waffle into quarters and place on a serving platter. Drizzle over the melted chocolate and sprinkle over the hazelnuts. Serve with a maple syrup dip.

Hungry for more?

Why not try Emma Hatcher's perfectly bite-sized jam tarts, with 15-minute chia jam and tender gluten and dairy free pastry. Chia seeds have the ability to absorb liquid fast, which allows them to set syrupy fruit to a delicious jam-like consistency. Ideal for filling tart cases and topping with very cute pastry hearts this Valentine’s.