Gluten-Free Tortillas (Paleo)

1. 1

   Mix all of the tortilla ingredients in a small bowl.

2. 2

   Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again.

3. 3

   The batter should be runnier than that of pancakes, about the same as a crepe batter.

4. 4

   Heat a cast iron or non-stick skillet over medium high heat and spray with olive oil or melted butter.

5. 5

   Pour the batter into the pan in a circular motion, making the tortilla about the size of a pancake.

6. 6

   Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer.

7. 7

   Keeping the tortillas thin and small helps to make sure the egg taste doesnt overpower the tacos.

8. 8

   Let the tortilla cook on the first side for about a minute until it starts to firm up.

9. 9

   There wont be air bubbles like when youre cooking a pancake.

10. 10

    Loosen the sides with a spatula then slide it under and flip the tortilla over.

11. 11

    If you cant get your spatula under, try cooking it just a little longer.

12. 12

    Cook on the second side for 30 seconds, then remove and set aside on a plate.

13. 13

    Continue cooking the remaining batter, spraying the pan in between.

* Per serving · 4 servings · Values may vary.

No additional tips available.