Banana Blueberry Waffles

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1 1/2 cup all-purpose flour
1/2 cup barley flour
1/4 cup wheat germ
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 egg beaten
1/4 cup butter, melted
2 ripe bananas, mashed
1 cup blueberries (if using frozen, blueberries should be thawed and drained)
Nutritional Facts
Amount Per Serving
270 Calories
8 g
8 g
42 g


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.