Sweeten up taco night with pancake-like taco shells filled with ice cream and topped with strawberry sauce.INGREDIENTS:Taco shells:1 flax egg (1 tablespoon flaxseed meal + 2 1/2 tablespoons water), or 1 small egg1 tablespoon coconut oil1 tablespoons maple syrup1 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon cinnamonPinch sea salt1 cup + 1 tablespoon unsweetened plain almond milk (plus more if needed)2 tablespoons rolled oats1 cup whole wheat flour1/4 cup oat flourStrawberry sauce:1 cup strawberriesSplash maple syrupZest of 1 lemonJuice of 1/2 lemonToppings:1 pint vanilla ice creamFresh basilBalsamic vinegarSTEPS:1.) To a large mixing bowl, add flaxseed and water; let sit for 1 to 2 minutes.2.) Add coconut oil, maple syrup, baking soda, baking powder, cinnamon and salt. Whisk to combine. Add the almond milk and whisk again until incorporated.3.) 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.4.) 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.5.) 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.6.) 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.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade
