Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking – it should pour easily (add more almond milk and eggs in equal proportions if needed to achieve this).
I’m not gonna lie….one of the biggest things I look at in a recipe is the number of ingredients. If it’s more than 10 there’s no way I’m going to make it, if it’s 5 I might make it, if it’s 3 you’d better believe I’m gonna make it! This makes 8 tortillas AND look at these Nutrition Facts….. Are you kidding me?
Amount Per Serving
Total Fat 4g
Total Carbohydrates 6g
Dietary Fiber 4g
Vitamin A 4%