Whatever you’re avoiding, for whatever reason, odds are you can eat these tortillas. Enjoy. Especially if you’ve been missing Mexican food, I bet you will!
These tortillas are flexible enough to make perfect tacos, and get a bit sturdier overnight in the fridge. You know, in case you want breakfast burritos the next day.
Ingredients
1 cup egg whites 1/4 cup unsweetened almond milk 1/4 cup coconut flour 1/2 tsp each: cumin and garlic 1/4 tsp each: salt and cayenne pepperMethod
1. In a blender pitcher, combine all ingredients. Process for 10-20 seconds to break up any lumps in the coconut flour. Let is sit for 10 minutes so the coconut flour hydrates.
2. Heat a nonstick skillet over medium heat and oil the bottom lightly if the nonstick coating isn’t great. When hot, pick up the pan and pour 1/4 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle action to spread the batter into a thin pancake about 8 inches or so across.
3. Put the pan back on the burner and let it cook until the top of the tortilla doesn’t look shiny anymore, and is not sticky to the touch. If it feels solid enough to flip, its time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.
4. Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking, and your tortilla is done. I recommend removing it to a paper towel-lined plate to free up the skillet for the next tortilla. Stacking the cooked tortillas on a bare plate works too, but gets some condensation moisture on the bottom to they end up a bit wet.
Makes 6. The last tortilla might be smaller than the others if you have less than 2 oz of batter remaining at the end.
Nutrition Facts per tortilla: 46 calories, 0.75 grams fat, 3 grams carbohydrate, 1.7 g fiber, 4.4 g protein
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Julie Dube September 1, 2012 at 12:52 pm
How much coconut flour?
admin September 1, 2012 at 1:01 pm
Whoops! SOmeone forgot a line. Fixed it!
Julie Dube September 1, 2012 at 1:57 pm
Thanks a million! Can’t wait to try them!
Tricia Markovic September 1, 2012 at 2:41 pm
THANK YOU!!!!!!!!
marsha September 1, 2012 at 3:52 pm
Would substituting whole eggs for the egg whites work OK or would these end up tasting too eggy?
admin September 1, 2012 at 3:55 pm
I can’t say what’s “too eggy” for your tastes but yes they would be more eggy.
jeri September 2, 2012 at 3:39 am
I’ve never heard of coconut flour. Where would you get that? Is it sweet?
admin September 2, 2012 at 12:04 pm
Not sweet. I get it at the health food store, but you can also buy online.
Chuck September 2, 2012 at 10:19 pm
I totally must try these! Thanks Georgie!
Kristy Burns September 11, 2012 at 1:48 pm
I tried this recipe last night and somehow mine turned out VERY thick; as in pancake thick. Has anyone else had that happen? Certainly I can increase the liquid, I was just curious as to what may have caused the problem. Mind you, this didn’t keep me from eating one – I used it like a tostada!
admin September 11, 2012 at 5:20 pm
Hm…it could be if you use normal egg whites (from shell eggs) instead of the pasteurized carton ones. I guess thin it with additional liquid if it’s thicker than crepe batter.
Kristy Burns September 12, 2012 at 6:42 am
I will definitely add more liquid next time, it looked like canned pumpkin! I did use egg whites in the carton and the almond milk so maybe it was just a fluke. That being said, I bet this can be modified into a pancake recipe pretty easily.
Kristin September 14, 2012 at 11:52 am
Could you use milk or water for the liquid, or do you think almond milk is a must?
admin September 14, 2012 at 12:35 pm
Kristin – Water should work just fine.
kara October 24, 2012 at 10:05 pm
I was skeptical on these being even a little tasty but I really want a tortilla! So I made them and to be honest they are not good when eaten plain. But I added some white fish, and mmm soo good! Some ground beef and tomatoes would go so well with these, I will try that next! Thanks a bunch
Also… I used water and they are fine
Katie December 11, 2012 at 6:51 am
Love these but my one completely fell apart when cooking – followed recipe to a T but did quarter it – could that have been why?
Very tasty though – going to try a sweet pancake version next
Georgie December 11, 2012 at 9:49 am
Oh no! Sorry katie! You might have needed to cook it longer or just make it a bit thicker. Sorry that happened, I hope you do give it another try. Adding a bit more coconut flour will probably help it be a little sturdier.
Carol Jones January 8, 2013 at 9:09 pm
I used coconut milk instead of almond milk they turned out a little flimsy and all I had was chile powder and garlic and cumin I think they would be better if you beat the egg whites by themselves and the flour and milk and other spices I think they would be more light and fluffy, maybe the coconut milk made them fall apart too easily, I will try them in the morning with eggs, mushroom onions bell pepper and ground beef
Kelly January 27, 2013 at 11:19 am
I just made these and they were AMAZING!!!!!! I followed the recipe exactly (using 6 egg whites to equal one cup) and they were perfect. They held together, tasted awesome. These are going to be a regular staple in my house!!
cassie February 23, 2013 at 1:33 pm
You’re A genius.
MRSO March 22, 2013 at 12:04 pm
I am not one to comment on blogs, usually, but I just have to say a great big THANK YOU! I have tried way too many coconut flour recipes trying to find a tortilla or even a flat bread that held it’s shape, did NOT taste like eggs, and could be used both for tacos and for sandwich roll-ups. Your recipe is perfect with zero need to be adapted. My apron off to you!!!!
Jenny March 28, 2013 at 3:54 pm
Loved these!! They held together really well. I just need to work on my tortilla flipping skills so mine are a little prettier next time.
Tegan April 4, 2013 at 8:12 am
Hey, I made these last night. Had to add a little extra almond milk, but they turned out super well! Not eggy at all, flexible (a little more brittle than regular tortillas, but not too much, and I bet thu can be made firmer pretty easily) and tasty! And for anyone wondering, I did freeze some just to see and they were the same when thawed.