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.
Makes nice waffles