Coconut Flour Tortillas


2 full eggs
5 egg whites
1/2 cup coconut flour
1/2 cup + 2 Tablespoons nut or seed milk or Water
1/2 teaspoon real salt
1-2 tablespoons coconut oil (or other oil, lard, or ghee) for greasing the pan

In a mixing bowl, combine all of your ingredients and stir until there are no lumps left.

Heat a crepe pan or flat bottom skillet over medium heat and grease with a little of your oil (you don’t have to use it all at once).

Pour or spoon in about 1/4 cup of batter into your greased and heated pan. Roll your pan around to spread out the thin batter into a flat round. (Remember that coconut flour can be very absorbent, so if you need to use a little more water to thin out your batter that is fine, or you can also use the back of a spoon or a spatula to spread your batter out thinner).

Cook for about a minute to a minute and a half on the first side, carefully flip, and finish cooking on the other side.

Make sure in between each tortilla that you have enough grease in your pan to prevent sticking.

Continue until your batter is gone. I usually get 5 tortillas, so you may want to double the batch if you don’t want to making these again tomorrow. 🙂