Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Coconut Flour Tortilla Recipe
- Ingredients For Homemade Coconut Wraps
- How To Make Paleo Tortillas With Coconut Flour
- Troubleshooting Tips & Tricks
- Storage Instructions
- What To Serve With Coconut Flour Tortillas
- More Easy Coconut Flour Recipes
- Tools To Make Paleo Tortillas
- Paleo Coconut Flour Tortillas (3 Ingredients!) Recipe card
- Recipe Reviews
These low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!
I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.
The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!
I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!
Why You’ll Love This Coconut Flour Tortilla Recipe
- Soft and flexible — you can fold them or roll them up
- Just 3 simple ingredients (that are common keto pantry staples)
- Only 55 calories and 1g net carb each!
- Naturally gluten-free, dairy-free, grain-free, paleo, and whole30
- Easy to make once you nail the right batter consistency and stove temp (see tips below!)
- No tortilla press necessary
Ingredients For Homemade Coconut Wraps
This section explains how to choose the best ingredients for paleo flour tortillas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Coconut Flour – This is the best coconut flour out there and it’s made with just one ingredient: pure, premium organic coconuts.
SWAP: Wondering if you can make paleo tortillas with almond flour?
Almond flour won’t work in this recipe, but you can make these keto almond flour tortillas instead.
- Eggs – Crucial for holding the tortillas together. Sorry, I don’t recommend substitutes here.
- Milk Of Choice – You can use any keto milk of choice, or make the unsweetened version of my homemade almond milk. Use coconut milk beverage (not canned) for a nut-free option. Regular dairy milk will work from a recipe standpoint, but is too high in carbs for keto.
- Sea salt
- Gelatin Powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make pliable and sturdy tortillas.
- Optional Spices – Cumin and paprika work well.
How To Make Paleo Tortillas With Coconut Flour
This section shows how to make coconut flour tortillas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika together until smooth.
- Add gelatin (if using). Whisk in, followed by additional almond milk.
TIP: Sprinkle gelatin, don’t dump.
Sprinkling will help it incorporate into the batter more evenly.
- Cook coconut flour wraps. Pour the batter into the skillet and immediately rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered, until edges are golden and bubbles form in the middle. Flip over and cook other side for another few minutes.
Troubleshooting Tips & Tricks
Based on feedback from readers, I thought it would be useful to include some tricks for making these coconut flour tortillas. Although they only have three simple ingredients, getting the ratios to work together correctly does require adjustments sometimes. Without gluten to bind them together, low carb tortillas sometimes require a little practice, but it’s well worth it.
Getting The Right Batter Consistency
The most important thing to watch for is the right consistency of the coconut flour batter prior to frying. It should be liquid and easy to pour, but not as thin as water. A few tips to get this right:
- Let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency.
- Remember, different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I recommend this coconut flour!)
- If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you’ll be just fine.
The Correct Process For Frying Coconut Tortillas
The second part of the recipe is the frying process, and I have some pointers here as well:
- Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.
- The paleo wraps should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.
- Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
- A non-stick pan works best. I like to use a hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan will work.
Why Are My Tortillas More Like Pancakes?
This happens if the batter is too thick. Check the consistency section above for tips on thinning it out.
Why Do My Coconut Tortillas Fall Apart?
The most common culprit is a pan that’s not hot enough or batter that’s too thick. See the tips above on handling both.
That being said, 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them more sturdy, you can add one of these (not both), in these amounts:
- Gelatin powder – 1 tablespoon
- Xanthan gum – 1/4 teaspoon
Storage Instructions
- Store: Keep these paleo tortillas in the fridge for up to a week. For best results, line paper towels between them, to absorb any excess moisture and prevent sticking.
- Reheat: Just like regular tortillas, you can reheat these in the oven or the microwave.
- Freeze: Line parchment paper between the coconut wraps and freeze. Then, they can be thawed in the fridge or on the counter before using. Pat dry with paper towels if you notice any moisture on them.
What To Serve With Coconut Flour Tortillas
Need some ideas for using these paleo tortillas? Try these:
- Soft Shell Tacos – Just brown some meat with some homemade taco seasoning. You can also use barbacoa beef or pulled pork.
- Quesadillas – Stuff them with shredded chicken and melty cheese. (I also have a keto quesadilla recipe in my first cookbook.)
- Buffalo Chicken Wraps – You can also make a vegetarian version using buffalo cauliflower instead.
- Enchiladas – Try my keto chicken enchiladas recipe, which uses these coconut wraps.
- Pizza Toppings – Warm up tortillas with low carb pizza sauce and toppings (or just make paleo pizza crust instead!)
More Easy Coconut Flour Recipes
If you like this coconut flour tortilla recipe, you might also like some of these other coconut flour recipes:
Tools To Make Paleo Tortillas
- Hard-anodized non-stick skillet with lid – This one is the perfect size for making coconut tortillas. It heats evenly, isn’t too big or too small, won’t stick, and won’t scratch easily. Avoid using pans that can stick, such as a cast iron skillet.
- Large silicone turner – It can help pick up most of the tortilla, reducing the risk of breaking when flipping.
Paleo Coconut Flour Tortillas (3 Ingredients!)
Coconut flour tortillas need just 3 ingredients and have 1 net carb each! Low carb paleo tortillas are perfect for wraps, tacos, and more.
Ingredients
Tap underlined ingredients to see where to get them.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking — it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
-
If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
-
Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 8-inch tortilla
- Nutrition info does not include optional ingredients, and assumes coconut milk beverage for the milk of choice, but almond milk is very similar. Dairy milk will make carb count higher.
- Exact amounts of eggs and milk needed can vary slightly based on your brand of coconut flour, how tightly it sits in the measuring cup, etc. The post above explains how to get the right consistency, and how to thin out the batter if it’s too thick.
- For the best coconut flour tortillas, please see additional preparation and troubleshooting tips in the post above!
- A variation with optional gelatin is an option for more pliable, sturdy tortillas. This requires an extra 1/4 cup almond milk.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
716 Comments
Anne
0Will these crisp up some if I fry in oil or on a grill like for quesadillas or chimichangas?
Maya | Wholesome Yum
0Hi Anne, Unfortunately these don’t crisp up. Sorry!
Faith Lapko
0These were tasty, but a bit too crumbly on my first try. This time I added some beef gelatin and they held together nicely.
Maya | Wholesome Yum
0Thank you, Faith! Great idea to add the beef gelatin, I’ll have to try that next time.
Kelly
0How much beef gelatin did you end up using?
Rita
0Hi Maya,
Can you provide the measurements in metrics so I can nail this recipe? 😉 Can’t wait to try them!
Thank you.
Maya | Wholesome Yum
0Hi Rita, I plan to add metric measurements to all my recipes soon! That being said, this particular one will require some adjustments even with specific measurements because it can vary based on coconut flour brand and even how long the batter sits on the counter. Check the tips above the recipe card and you’ll definitely nail it. 🙂
Caroline
0This was super simple. I was working with coconut flour that was past its prime (but still smelled fine) and hemp milk. Seemed forgiving. On the stove with ghee and they turned out perfectly. Great reco re: getting the batter thin enough. As soon as I had it right, they were a snap.
Maya | Wholesome Yum
0Thank you so much, Caroline! Good to know they worked with hemp milk, too.
Suni Mock
0If don’t use them all, how do you store them?
Maya | Wholesome Yum
0Hi Suni, I included this info in the post above the recipe card. Store them in the fridge with paper towels between them.
Amy
0These did not turn out for me! I couldn’t get them to flip without breaking!
Maya | Wholesome Yum
0Hi Amy, Sorry you had issues with them. Please check the tips above the recipe card!
Alexandra
0I read and reread you recipe and tips several times and tried it tonight! I am wondering if some of the inconsistencies with measurements and fluidity might be resolved by using gram measurements for greater accuracy and finesse!
Maya | Wholesome Yum
0Hi Alexandra, To some degree the amounts will still vary because different brands and even batches of coconut flour vary a bit in absorbency. Even how long your bowl of batter sits has an impact. But, I do plan to add metric measurements to my recipes soon!
Jessica
0These are awesome. I just made them for the first side. The side I put down first looks like a pancake and the side I do second looks like a tortilla lol. How can I make both sides look like tortillas?
Maya | Wholesome Yum
0Thank you, Jessica! I do find the same thing usually happens to me, too. If I find a solution I’ll let you know, but I don’t find it affects how much I like them. 🙂
Barbara
0Can another type of flour be used? I have a coconut allergy.
Maya | Wholesome Yum
0Hi Barbara, Sorry, not for this recipe. You might like my almond flour bread recipe.
Mara
0Mine turned out more like crepes…and I used 1/2 a teaspoon of agar-agar to help them firm up…they were still very tasty!!!
Maya | Wholesome Yum
0I am so happy you liked them, Mara! Have a great day!
Joyce Kane
0I made a batch this evening. They’re really more of a crepe than a tortilla but tasty none the less. I used a little less batter in the pan so mine are thinner and I ended up with 15. Super easy to make as well. I’m always looking for gluten free recipes without lots of sugar or corn based so these are a winner for me.
Maya | Wholesome Yum
0I love to hear that, Joyce! Please come back soon!
Paul
0Bang on the money. Cooked mine in coconut nut oil. Add salt for savoury, leave out for sweet. Thought it might be a bit eggy, but they turned out great. Awesome recipe. Thank you.
Paul
0By the way. If we have any left over, bacon and eggs will be going on tomorrow for brekkie. (Australian for breakfast)
Maya | Wholesome Yum
0That sounds perfect, Paul!
Maya | Wholesome Yum
0I am so glad you liked them, Paul! Thanks for stopping by!
Jerri
0I saw four ingredients. Not three
Maya | Wholesome Yum
0Hi Jerri, Salt is typically not counted in ingredient counts by convention. Hope you like the tortillas.
Jen
0I’m making these right now in prep for taco Tuesday! It took about 6 before i got the temp and technique right but I have the hang of it now. Can’t wait ! My pans are 7 or 10 inch so i had to improvise. But it works well in my seasoned cast iron.
Maya | Wholesome Yum
0I love to hear that, Jen! Thank you!
Cheri Davis
0I just wanted to make another comment. Tonight I made the tortillas again. Last time I had only sweetened coconut milk in the fridge. So they tasted a bit vanillai-sh/coconut-ish, which wasn’t bad and made tacos with them. But this time I bought unsweetened coconut milk. And I again used 1/2 cup of batter(instead of 1/4 cup) to make the tortillas a bit bigger. Tacos again, yum.
They are so delicious.
Very appreciative of this recipe, and that is simply and quick to make. Looking forward to other recipes from you.
Thank you again!
Maya | Wholesome Yum
0I am so happy to hear that, Cheri! You are very welcome and thank you for stopping by!
Steph
0Hi! I just had to let you know I tried these today. I followed your direction to a T and they came out perfect! I read through everything making sure I did everything correct. I only burned the first one bc I had the pan too hot for my stove. Once I got the sweet spot it worked great. They didn’t fall apart and rolled up nice. I was afraid they would have a coconut taste but hey did not. Excellent recipe! I didnt even have to thin. I used the “lets do coconut” brand flour. Many thanks!
Maya | Wholesome Yum
0Hi Steph! I am so happy you liked them! Thanks for stopping by!
Sarahsaurus
0I made these and followed some suggestions and they turned out great! I added an egg white and equal amt almond milk and the consistency worked. I also added xanthan gum because I had it. I think I will get a larger pan to try and make bigger tortillas. Also I would spray non stick spray on the spatula if I had trouble turning them in the pan. Most I could just flip like I was sautéed sonething. Great recipe!!
Maya | Wholesome Yum
0Hi Sarah! I am happy you liked them!
Anissa
0Oh I think I really messed up! They came out like omelettes. I cut the number of tortillas in half with the recipe and did everything else. The only thing I forgot to do was cover them. Help!!!
Maya | Wholesome Yum
0Hi Anissa, It sounds like a couple things might have gone wrong – the pan temperature, the batter thickness, and/or not covering them. Aside from the last part, check the tips above the recipe card!
Judy
0First of all, these look delicious! Can’t wait to try them, but have a question about thinning them out if necessary. By adding egg and milk in equal proportions, do you mean to measure the egg and add an equal amount of milk? OK, this does seem like a silly question, but would appreciate your clarification. Thanks so much – love your site!
Maya | Wholesome Yum
0Hi Judy, Not silly at all! Yes, that’s right, equal amounts of each until thin enough.
Laura
0Great recipe!!! I did use the 1/4 tsp xanthan gum, because I have it on hand. Interestingly, I found that the thinner they are, the tougher they are, unless they’re so thin they lose flexibility. I also found that thinning the batter (always with equal proportions eggs and milk), lowering the heat, and increasing my patience while cooking allowed me to make nice, even, thin tortillas. Delicious for wraps and soft tacos, and I intend to use them to make enchiladas as well as dishes typically made with crepes, such as traditional manicotti. Thank you so much for all these new opportunities!
Laura
0I forgot to mention, a lot of folks have asked about making tortilla chips. As an experiment, I put a piece of one of my thinner tortillas into my toaster oven at 200 degrees F to see whether it would eventually crisp up. Well, it did, about the time it turned black, so in my view, the chips idea is a bust. These are great for flexible tortilla needs, though! Think I’ll go have a quesadilla!
Maya | Wholesome Yum
0Thanks for sharing that, Laura!
Maya | Wholesome Yum
0Hi Laura! I am so happy you liked them! Thanks for stopping by!
Heather
0Hello, I just came across this and have a question. Can you use only egg whites, or perhaps half and half, or do they have to be all whole eggs?
Maya | Wholesome Yum
0Hi Heather, You could possibly try half and half. Only egg whites would be too rubber-y in texture.
Jennifer
0Can I ask why the strange measurement amounts. 0.17 of a cup. Why not give options for US or Metric as so many other websites do.
Maya | Wholesome Yum
0Hi Jennifer, You must have changed the number of servings to end up with such a strange measurement amount. I do plan to add metric measurements soon!
Sonya
0Does coconut flour taste like coconut? I dont like coconut.
Maya | Wholesome Yum
0Hi Sonya, Maybe a little but it’s very subtle.
Cheri Davis
0Thank you! I tried this recipe for the first time just now. I mis-read and did 1/2 a cup of batter which made them a bit bigger. But they turned out well. I am looking forward to trying tacos with them tonight!
Maya | Wholesome Yum
0Tacos sound perfect, Cheri! Thanks for stopping by!
Victoria Radovanic
0I had some issues with them tearing and being some what flimsy. I am going to try adding some psyllium powder next time. I halved the recipe also.
ES
0While the flavor is good, the consistency is more like a pancake, light and fluffy, not dense like a tortilla. Also they’re a bit fragile…my first attempt at flipping it was a HOT MESS!
I added 2T of almond flour to mine and that helped.
Maya | Wholesome Yum
0I’m glad you like the flavor! I agree that flipping is a little tricky for the first one or two, but then they get better. 🙂
Susie
0I am going to try these tonight! Cannot wait
Maya | Wholesome Yum
0I hope you like them, Susie! Have a great day!
Erin
0I dont usually comment on recipes but I had to on this one! These are AMAZING!! Thank you so much for this recipe. Total game changer. I followed your tips (super important!) and they came out perfect. It took me the first half of the batch to get it right. I did have to add more eggs and milk but I’m guessing that’s due to my brand of flour. I will be making these all the time. Even my husband loves these. Thank you thank you thank you!!
Maya | Wholesome Yum
0I am so happy you liked it, Erin! Thanks so much for stopping by!
Joann
0Serving size states makes one 8” tortilla. Is this correct based on the recipe ingredients?
Maya | Wholesome Yum
0Hi Joann, One serving is an 8″ tortilla. The recipe makes about 12 tortillas. It varies a little depending on how much you thin out the batter.
Lynnsey Schneider
0I tried this recipe this evening, using desiccated coconut (whizzed in a blender) instead of proper coconut flour. I got great results using half a cup of coconut, half a cup of milk and 3 eggs (desiccated coconut doesn’t absorb as much liquid). I left the mixture to stand for about 10 minutes because it looked too runny. I also rolled them while still warm (without filling) so that they’d be less likely to crack or split later. I might use xanthan gum next time to make them slightly more resilient. Used some leftover salad as a filling (couscous, honey-roasted butternut, feta cheese and rocket) and it was delicious.
Maya | Wholesome Yum
0Hi Lynnsey, Thank you for sharing! I’m glad you liked the tortillas. Xanthan gum does help make them more sturdy if you have it.
Katherine Beals
0How much xanthan gum should I add?
Maya | Wholesome Yum
0Try 1/4 tsp!
Courtney Dawne Chauvin
0I wonder if after you’ve made them and they’ve cooled or are a day old, if you could brush with oil and pop in the over to create a chip, I used to do that wil flour tortillas for a healthier chip… if I could turn these into a crisp chip to eat with some guacamole my life would be complete!
Maya | Wholesome Yum
0Hi Courtney, I haven’t tried it, but I think someone said they did do this. Let me know how it goes if it works for you! Otherwise I also have a different recipe for tortilla chips here.
Roji
0Loved it. I put some cheese and spinach inside it and baked it for 5 minutes and it was yummy. Thank you for this recipe.
Maya | Wholesome Yum
0Thank you, Roji! That sounds delicious.
Karen
0Can these be frozen? I want to use them for packed lunches.
Maya | Wholesome Yum
0Hi Karen, Yes, you can freeze them with parchment paper lined between them. Thaw them in the fridge.
Doug E
0Ever try vital wheat gluten in very low carb recipes? It has only 4g carbs in a 173g serving. I have absolutely no issues with gluten…no autoimmunity problems or gut sensitivities at all.
Just curious if anyone had experimented with this?
Maya | Wholesome Yum
0Hi Doug, I have not tried that since we are gluten-free. But if you don’t have issues with gluten, I do think adding a little bit to these tortillas would make them even more sturdy and pliable.
Ofelia
0Does anyone try to add a pinch of baking powder and butter?
Maya | Wholesome Yum
0Hi Ofelia, I haven’t tried that. You could try butter if you want. I wouldn’t recommend the baking powder because tortillas are not supposed to rise. They already have plenty of leavening as it is from the eggs, and puff up if you don’t thin out the batter enough.
Doug E
0These work. I added a touch of xanthan gum to stimulate gluten and they became really a lot like flour tortillas. I also use a heavy cast iron skillet. It takes a good 5 minutes to fully heat up and that seems to be adequate testing time for the flour to hydrate. When in doubt though, more testing time for the batter is better.
Now on to enchiladas!
Maya | Wholesome Yum
0I am glad you liked them, Doug! I hope you love the enchiladas!
Gabriela Garcia
0Delicious!!
Maya | Wholesome Yum
0Thank you, Gabriela!
Kathy
0I didn’t have much luck in making these they puffed up like a cake and were very yellow from the egg yolks, how do you make yours white? thanks
Maya | Wholesome Yum
0Hi Kathy, Sorry you had issues with them. Did you check the tips in the post above the recipe card? If they puffed up and were yellow, you likely did not thin out the batter enough. Check the post above and hope that will help!
Lainys
0Hello, can I have the recipe in grams?
Maya | Wholesome Yum
0Hi Lainys, I don’t have metric measurements available quite yet but plan to add them soon. If you sign up for my email list you’ll be the first to know!
Angela
0These were great! Do u know how long they will stay good for?
Maya | Wholesome Yum
0Hi Angela! You can freeze the tortillas. Just make sure to defrost them in the refrigerator. They may soften a little but they still taste delicious!
Cheryl
0I was wondering if I added some xanthan gum would that help keep them together since there isn’t any gluten?
Maya | Wholesome Yum
0Hi Cheryl, Yes, definitely! You only need a little bit, maybe 1/8 to 1/4 teaspoon. I didn’t include it in the original recipe since they are paleo, but if that doesn’t matter xanthan gum does help the texture.
Catherine
0Can I store the batter in a jar in the fridge and make them fresh when I’d like one?
Maya | Wholesome Yum
0Hi Catherine, I’ve never tried that. It might work, but the batter might thicken more as it sits, so you might need to thin it out again.
Catherine Whittle
0Thanks Maya! I’m going to try it. 🙂
WENDY
0These are so easy to make! Thank you.
One question, what’s the best way to store them (i.e. Make in afternoon and use at night – would you refrigerate?). Also best way to reheat when using later?
Thanks
Maya | Wholesome Yum
0Hi Wendy! You can freeze the tortillas just make sure to thaw in the refrigerator. You can also store in the refrigerator. I hope you like them!
Dawn
0Could you use coconut milk instead of almond milk due to a food sensitivity to almonds?
Maya | Wholesome Yum
0Hi Dawn! Yes, you can use coconut milk in these. Make sure it’s the thin kind (usually called coconut milk beverage), not the thick kind in a can. I hope you like them!
Martha
0I also couldn’t get them thin enough with the heat of the pan being so hot. Any chance you have tried baking them into chips? I was thinking of trying this instead of eating them as a pancake!
Maya | Wholesome Yum
0Hi Martha, Sorry you had issues with getting them thin enough. The batter probably needed to thin out more – see the tips above the recipe card. I haven’t tried making chips with them but let me know how it goes if you do!
April
0I used some finely grated parmesan cheese, it worked as a sort of binding agent and made them great for Tacos! Delicious.
Maya | Wholesome Yum
0Oh I love that you added Parmesan, April! I am so happy you liked them!
Nan
0These taste more like a pancake than a tortilla.
Maya | Wholesome Yum
0Hi Nan, Thank you for the feedback. I have some tips in the post above to make sure they come out more like tortillas. If there isn’t enough liquid, they will be more like pancakes.
Tones
0I did not like these at all. Just wasted a lot of coconut flour and eggs. Do not seem like tortillas or wraps at all.
Maya | Wholesome Yum
0Sorry that they were not for you! I’d be happy to help troubleshoot if you had issues with them, otherwise I hope you’ll find another recipe you like better.
Janice Meche
0Thank you for sharing this recipe. It was a hit with my husband. Easy to make. Came out perfect!
Maya | Wholesome Yum
0Hi Janice! I am so glad you and your husband liked them!
Eric
0That looks like a lovely recipe. Will try this out!
Maya | Wholesome Yum
0I hope you like it, Eric! Thank you for stopping by!