To prepare the sauce, put the frozen strawberries in a medium saucepan over medium heat. Stir frequently.
As the strawberries start to thaw, use a spoon to break them apart. Continue to stir frequently as they heat. After about 10 minutes, you should have a sauce with strawberry chunks.
We think the sauce is perfect with strawberries alone, but if you think it needs more sweetness, feel free to add a tablespoon or so of agave nectar or Sucanat.
Preheat your waffle iron.
In a large bowl, whisk together the flour, wheat germ, flaxseed, Sucanat, baking powder, baking soda, sifted cocoa powder, and salt.
In a separate bowl, whisk together the milk, egg yolks (save the egg whites in another bowl), butter, and vanilla. Pour the wet ingredients over the dry ingredients and gently whisk them together until they are just combined.
Stir in the chocolate chips.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold them into the batter and stir to ensure the chocolate chips are evenly distributed.
Butter, oil, or spray your waffle iron. Spoon a full 2/3 cup onto the waffle iron and use the back of a wooden spoon to spread it out.
The batter looks like brownie batter and as it’s cooking, your house will smell like you’re baking brownies, too! Allow the batter to bake for about 30 seconds, and then close the lid and bake until the beautiful chocolate waffle is ready.