Preheat waffle iron. Preheat oven to 200°F.

In a mixing bowl, whisk together flours, cocoa, flaxseed, cornstarch, and baking powder to combine.

In a separate mixing bowl, whisk together oil, milk, yogurt, eggs, sugar, and vanilla.

Pour wet ingredients into dry ingredients, and whisk together until smooth and no lumps are present. Fold in chopped strawberries.

Spray inside of waffle iron with cooking spray. Ladle batter on waffle iron, being careful not to pour too much. About ½ cup of batter per waffle square is a good starting place.

Once waffle is done cooking, remove with tongs and put straight onto bare, preheated oven racks to keep warm until serving.

To make the compote, combine the strawberries, cane sugar, lemon or lime juice, and water in a medium saucepan. Bring to a simmer, then reduce the heat to low.

Stirring frequently, continue cooking until the mixture has thickened and formed a syrup consistency, about 7-10 minutes. If desired, use a fork or a potato masher to break the strawberries into smaller pieces