In a small bowl, whisk together the eggs and coconut milk.
In a large bowl, whisk together the flours and salt.
Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
Place a large nonstick sauté pan over medium heat.
Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
NOTE: If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.
Ingredients
Directions
In a small bowl, whisk together the eggs and coconut milk.
In a large bowl, whisk together the flours and salt.
Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
Place a large nonstick sauté pan over medium heat.
Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.