Waffles with Quick Mixed Berry Sauce

I made this berry sauce a couple weeks ago with just blueberries and it was delicious. This time I used mixed berries and blueberries and doubled it, because it sits well in the fridge and can be used on anything- pancakes, hot cereal, ice cream, you name it, it would taste good on it. These are pretty healthy waffles and they come together really quickly. You can toast the wheat germ to enhance the flavor. A great way to start the day.
Waffles adapted from Cooking Light
1/4 cup flaxseed meal

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup wheat germ

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fat-free milk

3 large eggs

1 1/2 tablespoons canola oil

1 teaspoon vanilla extract

Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.

Quick Mixed Berry Sauce adapted from The Deseret News

1 tablespoon lemon juice

2 teaspoons cornstarch

1 cup frozen blueberries

1 cup frozen mixed berries, take out the strawberries

1/3 cup sugar

1/3 tablespoons water

1/4 teaspoon salt

In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.