1. In a bowl, whisk all-purpose flour, barley flour, wheat germ, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk and eggs. Combine wet and dry mixtures; stirring to combine. Fold in butter.
2. Fold in bananas and blueberries until blended.
3. Fill our waffle iron with (approx.) 1 cup (250 mL) of batter per waffle. Cook until golden and cooked through, about 5 minutes. Transfer waffles to baking sheet and keep warm in 200°F (100°C) oven until ready to serve.
4. Keep waffles in one layer to keep crisp. Continue with step 3 until remaining batter is finished. If freezing, let waffles cool completely, double wrap in plastic wrap, label and freeze for up to 3 weeks.
5. Children will probably only eat half a waffle. Serve with pure Canadian maple syrup, honey, jam or even yogurt. If you don’t have barley flour, you can substitute with the same amount of all-purpose or whole wheat flour.
Tip: Freezer fresh blueberries in August to have on hand during winter months. Simply wash and dry them and put them into a freezer bag so you can eat them all year.
Tip: Children can help with measuring ingredients, whisking dry ingredients and wrapping individual waffles to pop in the freezer.
Tip: Every waffle iron is different; follow your waffle iron specifications to ensure you are using the correct amount of batter for each waffle.