- Servings : 9
- Prep Time : 0m
- Cook Time : 9m
- Ready In : 0m
Place all ingredients in blender and blend until completely mixed (10-15 seconds)
Heat an 8 inch skillet over medium-low heat. Add a quick spray of olive oil and pour 1/3 C batter into the skillet. Swirl pan to make sure the bottom is evenly coated.
Cook 4-5 minutes, then carefully flip to the other side, and cook another 2-3 minutes. Remove to plate and continue cooking other tortillas.
*The best way I found to flip these was to not even disturb them until the 4-5 minutes had elapsed. Then, using a flexible rubber spatula, loosen the edges first, slowly working your way to the center of the tortilla. Place the spatula between the skillet and the tortilla towards the center. Then use your fingers to help flip it.
*These will have a texture more like a crepe than a traditional tortilla. Be prepared.
- 9 eggs
- 1 1/2 C. unsweetened coconut milk (not condensed)
- 1/2 C. coconut flour
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- other seasonings as you prefer
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