Strawberry- Cherry Ice Cream
1.) To make Strawberry-Cherry Ice Cream, combine 1 cup frozen strawberries and ½ cup date paste in the bowl of a food processor; pulse a few times until the berries are the texture of coarse sand. Add remaining fruit 1 cup at a time, pulsing a few times with each addition until all fruit is the texture of coarse sand. Then process the mixture to a smooth, creamy texture. Transfer to an air-tight container and freeze for at least 4 hours before serving.
2.) To make Chocolate Sauce, combine all sauce ingredients in a blender; blend until smooth. Transfer mixture to a small saucepan, and warm over medium-low heat for 3 to 5 minutes, then cover the pan to keep warm.
3.) To make pancakes, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add the plant milk, maple syrup, vinegar, and vanilla. Mix lightly until combined, but don’t overmix. Let the batter stand for 5 minutes.
4.) Heat a non-stick griddle or skillet over low heat. Spoon ⅓ cup of batter onto the griddle, and cook 3 minutes or until pancake edges look dry and the bottoms are crisp and lightly browned. Flip pancakes with a spatula, and cook for 3 more minutes. Transfer pancakes to a heatproof platter and keep warm in a 200°F oven. Repeat with the remaining batter.
5.) Ten minutes before serving, remove the Strawberry-Cherry Ice Cream from the freezer.
6.) Serve pancakes topped with ice cream and warm chocolate sauce.