Ingredients:
- 2 eggs whisked
- 1 cup of full fat coconut milk (or use unsweetened almond milk)
- 1 tbsp of olive oil
- 3/4 cup of tapioca flour
- 3 tbsp of coconut flour
- 1/4 tsp sea salt
Instructions:
- In a mixing bowl, combine all the above wet ingredients (including oil)
- In a separate bowl, combine all dry ingredients together (salt and flours)
- Pour wet ingredients into dry ingredients and whisk until fully combined
- Season your pan with olive oil (we used a 10″ non-stick pan)
- Heat pan on medium to medium-low heat
- Pour 1/3 cup of batter into center of pan to form about a 6″ circle
- Cook for 2-3 minutes until tortilla is lightly browned on the bottom
- Flip and cook about 1 to 1 1/2 minutes on the opposite side until brown
- Place tortillas on a paper towel-lined plate
Makes about 6 tortillas about 6-inches in diameter
