Almond Flour Tortillas
I’ve experimented a TON with tortillas, and will probably continue! These are my favorite so far! They are fluffy and delicious! You could do so many things with them besides make tacos!
Check out my Beef Enchilada Bake for a healthy take on a Mexican dish!
Ingredients
Instructions
In a mixing bowl, whisk together all of the ingredients until there are no clumps. It's important to use an oil that's a liquid. I found that coconut oil and ghee would clump up once I added them to the cold eggs, therefore, making the tortillas cook unevenly.
If making savory tortillas for a Mexican dish, I like to add 1/4 teaspoon of garlic powder and 1/4 teaspoon of cumin.
Pour 1/4-1/3 cup of batter, depending on how big you want the tortillas, into your pan. Pick up your pan and swirl the batter around to create a circle. I use a small, 8" non-stick pan**. It helps to make sure the tortillas are all the same size. I stick to 1/4 cup for this size. They're just the right thickness.
Cook each tortilla for 1 1/2-2 minutes. It will begin to bubble on top, just like a pancake, when it's ready to flip.
**A good, non-stick pan is ESSENTIAL here. Flipping is a breeze with one!
Flip and cook the other side for another minute and a half.
Continue with the remainder of the batter.
You should get anywhere from 6-7 tortillas, depending on how much batter was used for each.
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