Sweeten up taco night with pancake-like taco shells filled with ice cream and topped with strawberry sauce.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 2 to 3
1 flax egg (1 tablespoon flaxseed meal + 2 1/2 tablespoons water), or 1 small egg
1 tablespoon coconut oil
1 tablespoons maple syrup
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
Pinch sea salt
1 cup + 1 tablespoon unsweetened plain almond milk (plus more if needed)
2 tablespoons rolled oats
1 cup whole wheat flour
1/4 cup oat flour
1 cup strawberries
Splash maple syrup
Zest of 1 lemon
Juice of 1/2 lemon
1 pint vanilla ice cream
Let's get Cooking...
To a large mixing bowl, add flaxseed and water; let sit for 1 to 2 minutes.
Add coconut oil, maple syrup, baking soda, baking powder, cinnamon and salt. Whisk to combine. Add the almond milk and whisk again until incorporated.
Add oats, whole wheat flour and oat flour; stir until just combined. Be sure not to over-mix. Let batter rest while your pan heats up.
Grease a nonstick pan and add a fourth of the batter into the heated pan. Make sure taco shells are not too thick. Cook for 1 to 2 minutes on each side. Repeat with remaining batter. Keep warm in a preheated oven.
To a small saucepan over medium heat, add strawberries, maple syrup, lemon zest and lemon juice. Cook, smashing berries with the back of a fork, for approximately 10 minutes, until the mixture begins to thicken. Remove from heat.
Remove tacos shells from oven. Top each shell with 2 to 3 scoops of vanilla bean ice cream, warm strawberry sauce, torn basil and balsamic vinegar.