Ingredients
- 4 tsp coconut oil, melted
- 8 eggs
- 1 cup arrowroot flour
- 4 Tbsp coconut flour
- 1/2 tsp baking soda
- pinch of salt
Preparation
Step 1
1. Whisk coconut oil and eggs together in a medium sized bowl
2. Add half the arrowroot flour to the eggs and whisk until incorporated (it may be a little lumpy at first, just keep whisking really well). Add the second half of the arrowroot flour and whisk that in until well incorporated.
3. Add the coconut flour, baking soda, and salt and whisk until the batter is lump-free and smooth.
4. Heat a small frying pan (something about the circumference of a tortilla, duh) over medium heat. Add about 1/4 of a cup, maybe less, of batter to the pan and swirl until it completely coats the pan in a thin layer (you want to make these thin, like crepes, or, I dunno, tortillas!). Cook for about a minute or so or until the size start to peel away from the pan, then, using an offset spatula, flip over and cook on the other side for another minute.
5. Remove from the pan and allow to cool on a cooling rack for a few minutes.
6. Store in a covered container in the refrigerator. They keep pretty well for about a week. Reheat for 20 seconds before using.