This recipe is super easy and we always make it with our favourite butter chicken. This recipe can also be adapted to make paleo wraps/tortillas. There is a note below about altering the recipe to achieve this.
- 2 Eggs
- 1 cup Coconut cream
- 100mL of water
- 1 tbsp Olive Oil
- 5 tbsp Coconut flour
- 1/4 tsp Sea salt
- 3/4 cup Tapioca flour
- Butter/ghee/coconut oil to cook in
Step 1: Combine wet ingredients and whisk well.
Step 2: Combine dry ingredients in a separate bowl.
Step 3: Add the two mixtures and combine well until smooth consistency is formed. It should be like a thick pancake batter. If it is too thick, add water 1 tbsp at a time until desired consistency is achieved.
Step 4: Cook the same way you would pancakes, in a fry pan with a little oil, and flip when golden brown or bubbles start appearing.
This recipe can also be made into wraps, by decreasing the coconut flour to 3 tbsp, and having a runnier batter.