Ingredients
- 2 eggs (whisked)
- 1 cup coconut milk
- 3/4 cup tapioca flour
- 1/4 tsp sea salt
- 1 Tbsp BBF Virgin Organic Coconut Oil
- 3 Tbsp BBF Organic Coconut Flour
Directions
- 1.In a medium bowl, mix wet ingredients.
- 2.Sift dry ingredients in a separate bowl before pouring wet ingredients. Whisk until well-combined.
- 3.In a non-stick pan, melt coconut oil over medium-low heat.
- 4.Pour 1/3 cup of batter into the pan, cooking for 2-3 minutes. Once lightly browned, flip and cook for an additional 1-2 minutes.
- 5.Serve immediately or store in an airtight container. Best enjoyed fresh!
- 6.Enjoy your Coconut Flour Tortillas!
