- 3 large eggs
- 4 egg whites (2/3 cup)
- 1/2 – 3/4 cup water*
- 1 tablespoon melted lard (cooled), palm shortening, olive oil or other liquified fat of your choice
- 1 cup tapioca starch/flour
- 1/2 cup flax meal
- 2 tablespoons coconut flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon sea salt
- lard, olive oil or coconut oil for frying
- Whisk the eggs, egg whites and water in a medium-large bowl. Drizzle in the 1 tablespoon of melted lard (or other liquified fat) while whisking.
- In a separate bowl, combine the tapioca starch/flour, flax meal, coconut flour, baking powder and salt.
- Mix the dry ingredients into the wet ingredients and whisk thoroughly until combined and smooth. The batter will be very thin – much thinner than pancake batter.
- Heat a crêpe pan or medium, flat-bottomed, non-stick skillet on medium-high heat.
- Melt a small amount of lard on the surface.
- Pour about 1/3 cup of batter on the hot pan surface. (I used a 1/3 cup measuring cup)
- Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom and you have an (approximate) 8-inch tortilla. You will have to work quickly.
- Cook for 1-2 minutes on the first side.
- Flip and cook another 30 seconds to 1 minute on the second side. (Don’t overcook the tortillas if you want them to stay soft and pliable)
Makes 8 paleo tortillas
- I used a crêpe pan to make the tortillas but I also made a few of them in my regular non-stick pan and they were fine.
- I greased the pan for the first tortilla but did not need much for subsequent ones because the pan was seasoned and there is enough fat in the batter.
- *The ingredient list shows 1/2 to 3/4 cup of water simply because it is easier to add water than to adjust the recipe if you have a batter that is too thin. In my experience the 1/2 cup of water makes for thicker, more corn tortilla-like paleo tortillas. The extra 1/4 cup of water can be added if your batter seems too thick and your tortillas are not thin enough. When I made them with the increased amount of water the end product was more like a crêpe. They actually tasted good and I kind of liked the texture for more of a sweet crêpe recipe whereas the thicker ones seem better for Tex-Mex recipes and wraps. It’s a personal choice and you will figure our what works best for your technique and taste.