The best way to start the day is with a good nutritious breakfast and you can’t get much more fun in the morning than with waffles. This recipe can easily be made in a big batch, days ahead and frozen. During busy Monday to Friday mornings, just pop frozen homemade waffles in the toaster for a grab and go breakfast for the kids.


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.

Fold in bananas and blueberries until blended.

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.

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.

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.

Brought to you by: Egg Farmers of Ontario