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Blueberry Waffles

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.

1½ cups all-purpose flour

½ cup barley flour

¼ cup wheat germ

2 tbsp granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

2 eggs, beaten

¼ cup butter, melted

2 ripe bananas, mashed

1 cup blueberries (if using frozen, blueberries should be thawed and drained)

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. Tips 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. Children can help with measuring ingredients, whisking dry ingredients and wrapping individual waffles to pop in the freezer. Every waffle iron is different; follow your waffle iron specifications to ensure you are using the correct amount of batter for each waffle.