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STRAWBERRY SAUCE: Combine frozen strawberries, maple syrup and 2 tablespoons water in a large saucepan.
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Bring the mixture to a boil.
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Then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon.
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As the sauce simmers, break up the whole berries with a wooden spoon or fork.
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While the sauce is simmering, prepare pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flax seed, baking powder and salt.
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In a medium bowl, lightly beat the whole egg and egg white.
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Then add the milk, oil and vanilla extract and whisk until combined.
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Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain.
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Take care not to overmix, as this will cause the pancakes to be chewy.
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Delicately fold in the chocolate chips.
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If time allows, let batter rest for 10 minutes.
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When strawberry sauce has reached syrupy consistency, remove from heat.
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Liberally coat a large skillet or griddle with oil spray.
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Preheat it over medium heat.
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After two minutes, ladle about 1/4 cup batter per pancake onto the surface.
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Cook the pancakes until small bubbles from around edges, 1 to 2 minutes.
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Flip the pancakes over and cook about 1 minute longer.
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Recoat the skillet with oil spray between batches to prevent the pancakes from sticking.
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To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate.
