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.
-
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
Linda
0Thank You very delicious mine were too crepe like but i used canned coconut milk probably should have watered it down.,hot buttered out of the pan was heaven. Keto for over a year and this recipe is the best i have made.
Maya | Wholesome Yum
0I am so happy to hear that, Linda! Thank you!
Ravey
0Can I use only egg whites? For less calories? 🙂
Maya | Wholesome Yum
0Hi Ravey, Sorry, I don’t recommend it. The texture would be different. You could probably replace some of the eggs with just whites (2 whole eggs = 3 egg whites volume-wise), but I wouldn’t do it for all of them.
Joan Kellogg
0I loved this recipe. I love crunch. You are great to help us beginners.
Maya | Wholesome Yum
0I am so glad to hear that, Joan! Have a nice day!
Mike
0Alright, so following up from my last comment, I read Anthony’s comment and your response and decided to go back and reread the notes. I added another tbsp of coconut flour and some salt (to counter the coconut flavour) and now the tortillas more closely resemble your pictures and they hold together a little better. However, they are still completely unsuitable for wrapping a burrito and just split. They even tear under their own weight when picking them up. Perhaps I should try the cream of tartar. Or maybe I should just find another recipe.
Maya | Wholesome Yum
0I’m glad you got the consistency to work! You can try adding a bit of xanthan gum if you want them more sturdy.
Mike
0I found these tortillas tear far too easily and are incredibly crumbly. The only alteration I made to the recipe was that I used coconut milk instead of almond milk (because I already had it on hand. Could be why they tasted a bit too much like coconut and I couldn’t even taste my taco filling) and I did not add any salt. Well, I used extra large eggs instead of large eggs. Maybe the batter is too runny? I also used a slightly bigger skillet so I increased the amount of batter used per tortilla accordingly. I got the size and thickness of the tortillas right, but when I tried to flip them over, they just tore into pieces. And forget folding them. That was never going to happen. I had to eat my tacos with a fork. Are the extra large eggs the problem? Should I add more coconut flour to compensate for the extra egg? Apparently corn tortillas can be fried, too. You make the batter really dry (corn flour and water) and use a large ziploc freezer bag to flatten it out. I wonder if the same could be done with coconut flour. What am I doing wrong here? I really need to find a low carb tortilla recipe that works. I love my tacos and making tortillas out of baked cheese just doesn’t cut it.
Maya | Wholesome Yum
0Hi Mike, Thank you for sharing. It’s possible that the batter consistency was off – check the video for the right consistency. Also, I agree that they do not work well with a larger pan and are difficult to flip if they are too big. I recommend an 8-inch pan. Coconut flour is quite different from corn flour, and a thicker batter makes these turn out like pancakes, so don’t recommend making the batter thick.
Avital
0In the beginning of my Paleo path. These look amazing! Was wondering how long these could last if I refrigerate them?
Maya | Wholesome Yum
0Thank you, Avital! Congrats on your new paleo journey! The tortillas should last about a week in the fridge, stored with parchment paper between them.
Avital
0Tried them out. Ended up kind of like a more difficult omelet. What could I have done wrong?
Maya | Wholesome Yum
0Hi Avital, Did you check the tips in the post above and also the video?
April
0Tried these today. I’m glad they are a low carb option but they came out more like crepes than tortillas. Maybe less eggs?
Maya | Wholesome Yum
0Hi April, Check the tips in the post above – you likely need a higher stove top temperature. That being said, these are softer than traditional wheat tortillas.
Molly Moldovan
0Can this be made with flax meal instead of coconut flour? If yes, how would that affect the carb value?
Maya | Wholesome Yum
0Hi Molly, No, sorry, you need coconut flour for these. I’ll need to post a different recipe sometime for other types of flours, but it would need multiple modifications to make it work because coconut flour works so differently.
Suzy
0Could you use an egg substitute?
Maya | Wholesome Yum
0Hi Suzy, I haven’t tried it but in theory it should work. Let us know how it goes if you try!
Kristin
0Husband approved!! Only had a 10inch pan, so made larger and less tortillas, but we’re sooo good! Thanks for the recipe!
Maya | Wholesome Yum
0Yay! I love that the husband approved too, Kristin!
Sandra
0I made these tortillas for the first time today, I halved the recipe and they turned out perfectly and were delicious. They are certainly going to be one of my favourite recipes.
Maya | Wholesome Yum
0I am so happy you liked the tortillas, Sandra! Thanks for stopping by!
Kent
0Tried these twice… and every time I try flip them they fall. Just like all the other keto/low carb “tortillas” I’ve tried… or I’ll have find something that’ll make them stick together like xanthan or guar gum.
Maya | Wholesome Yum
0Hi Kent, Sorry to hear you had issues with them. I have tips about this in the post above. Did you read those and watch the video?
Becky
0At approx. 92 grams of cholesterol, just counting the eggs and not other ingredients, is there anything I could use as a substitute for part of the eggs?
Maya | Wholesome Yum
0Hi Becky, No, sorry, the eggs are required. You may find it helpful to read Cholesterol Clarity to see if you still find this to be an issue.
Graham
0Your body makes its own cholesterol, you can’t eat it and raise your HDL or LDL neither of which are cholesterol. One transfers cholesterol to where it is needed in the body and the other returns excess. Back to the liver. Ignore the pharmacies recommendation they just invented a drug that lowers cholesterol and they said cholesterol is bad so they can sell drugs. Cholesterol repairs arteries, your heart and your brain. Almost every cell is repaired using cholesterol.
Wanda
0So true Graham. Big Pharma is making millions from their lies.
Suzie H
0Just made these and they turned out perfect! How do you store these? In fridge or countertop?
Maya | Wholesome Yum
0Hi Susie, I’m glad you liked them! Store them in the fridge with parchment paper between them.
Ededi
0Can these be made with soy milk instead of the almond milk?
Maya | Wholesome Yum
0While I don’t use soy milk, yes, it will work.
Angela
0Great idea but a fail over here. They ripped on flipping and taste really odd. I may try the pork rind ones next. Sad! I was very much looking forward to this one
Maya | Wholesome Yum
0Hi Angela, You might need to adjust the temperature – check the post tips. If you’re sensitive to the taste of coconut, I recommend adding spices like cumin and paprika.
Heidi
0Love new recipes. Thank you! Looking for something different. I was really looking for a savory tortilla because all the low carb tortilla dishes I make for dinner taste like breakfast since there are so many eggs in it, but I don’t like tons of almond flour flavor either, So, just for fun and experimentation, I made only a half batch and I threw in 10 ground-up pork rinds, 1/4 C almond flour, an extra 1/4 cup almond milk, and paprika and cilanto (I was making chili verde). They came out pretty good! More savory than others. I didn’t even have to fry in oil because of the pork rinds. No sticking. I did have to pour in a spiral because once you lay it down, you can’t spread it well, but spiraling out worked well. Kept the same consistency of batter as you described. I will add a little LESS almond flour next time. I could taste it more that would be perfect. Thanks for all the great ideas!
Maya | Wholesome Yum
0I am so happy to hear that, Heidi! Have a nice day!
Karen
0Made a batch of these coconut tortillas to go with the shrimp tacos my husband was making. Followed the recipe exactly and they came out great. We will definitely be making these again.
Maya | Wholesome Yum
0I am so happy to hear that, Karen! Enjoy!
Casandra
0I usually find things I make with coconut flour tend to have a very sweetish almost overwhelming coconut flavor to them… is the flavor of these super coconutty?
Maya | Wholesome Yum
0Hi Casandra, They do have a mild coconut flavor, though I wouldn’t say they are sweet.
Kris
0These turned out great! Thank you for doing the experimenting for the rest of us! After they were finished cooking I sprinkled shredded cheese into the pan and fried it onto one side to help them hold together for tacos. Worked perfect, and that browned cheese flavor added a whole other level of flavor!
Maya | Wholesome Yum
0I am glad you liked them, Kris! Thanks for stopping by!
May
0Love the taste! Thanks
May I know how many ml per 1/2 cup?
As my tortillas is too soft.
My 1/2 cup is 120ml.
Maya | Wholesome Yum
0Hi May, I’m glad you liked the taste. That sounds about right – these are softer tortillas.
Courtney
0If it’s any consolation, mine fell apart when I tried to use oil, even a small amount. I switched to a small amount of Ghee and it fixed the problem immediately. These are great when I’m sick of lettuce wraps! Thanks for recipe!
Maya | Wholesome Yum
0Thanks for sharing with us, Courtney!
May
0Just try it, love the taste!
May I know how many ml per 1/2 cup?
As my tortillas is too soft.
My 1/2 cup is 120ml.
Maya | Wholesome Yum
0Hi May, I’m glad you like the taste. 120 ml is about right – technically it’s 118 ml, but that’s close enough. These are softer tortillas.
Gayle
0Serving size: 1 tortilla. Girl, please.
Lol!
Thank you for this recipe!!!! It will be my goto because i always have the ingredients and they’re EASY!!!!!!
Maya | Wholesome Yum
0Ha! I know, one just might not be enough, Gayle! 🙂
Tammy
0Love them! My first time using coconut flour. I’m using them to make two small pizzas for dinner and tomorrow… as pancakes with bacon !!!
Maya | Wholesome Yum
0That sounds delicious, Tammy! Thanks for stopping by!
Carleen Bruce
0What is equal proportions of egg and milk if it needs to be thinner?
Maya | Wholesome Yum
0Hi Carleen, It just means the same volume of each. So for example, if you add 3 tbsp of milk, you’d add 1 egg (which is about 3 tbsp in volume).
Heather
0Mine seem to completely fall apart? Not foldable?
Maya | Wholesome Yum
0Hi Heather, There are some tips above the recipe card. Hope this helps!
Denise
0Hi! Can I freeze or refrigerate these?
Maya | Wholesome Yum
0Hi Denise, Yes, you can! Line with parchment paper between them.
Anthony Varon
0I made this recipe tonight and they completely fell apart. I followed the instructions and even the tips… Any help is appreciated.
Maya | Wholesome Yum
0Hi Anthony, Sorry you had issues with them. You checked the tips above the recipe card? They address this problem specifically. It might be that the batter needed to be thinned out with more egg and less milk, that the pan temperature needed adjustment, or one of the other things mentioned in the post. If you want to, you can also try adding a little bit of xanthan gum and they’ll hold together better, but it’s not strictly paleo.
Rosella
0How much Xanthan gum would you add?
Maya | Wholesome Yum
0Probably either 1/4 or 1/2 tsp. Whisk it with a little of the milk that you’d be adding to the recipe before adding to the batter, so that it doesn’t clump.
Keeli Bloom
0Made these last night for taco night while we are doing just Keto for dinner. Turned out great. They didn’t necessarily taste like a tortilla but it got the job done and we were full and happy. Thanks for sharing!
Maya | Wholesome Yum
0I am glad you liked them, Keeli! Thanks for stopping by!
Kaylynn Powers
0Have you tried the tortillas with almond or paleo flour instead of coconut?
Maya | Wholesome Yum
0Hi Kaylynn, Sorry, this particular recipe needs specifically coconut flour.
Avery
0Can I ask you what this tastes like? Like how does the coconut flour ones differ from the classic tortillas?
Maya | Wholesome Yum
0Hi Avery, They are softer than classic flour tortillas, but you can still make wraps with them.
Wholesome Yum A
0Hey there! Love your recipes! I am making the almond bread right now and plan to freeze slices for a quick grab when needed. Do you know if you can do the same with these tortillas?
Maya | Wholesome Yum
0Hi Amanda, Yes, you can! Line them with parchment paper between each.
Wholesome Yum A
0Once you have them separated by parchment paper, what do you wrap around it to freeze? I know on the almond bread you mentioned to not use plastic wrap, which would change their texture. Is this the case for the tortillas as well?
Thanks so much for all of your recipes! They are all very delicious!
Maya | Wholesome Yum
0Hi Amanda, Wrapping in plastic is fine to freeze. It’s only for the fridge that it’s not recommended due to condensation. So happy you like the recipes!
Kylee
0This was really good! I also added a small amount of chickpea flour to hold it together. It turned out perfect! This will definately be my go to recipe for when I am craving tortillas and Mexican food Thank you for making it easier to stick to my low carb lifestyle.
Maya | Wholesome Yum
0I am so happy you liked the tortillas, Kylee! Have a great day!
Kenz
0Super duper easy and taste great. I made these for myself on taco night and had others stealing them off my plate. I didn’t get major bubbling or golden edges but managed to work out the timing to get them right.
My tip would be to set a phone timer for 1m30s and add mixture/flip, rest timer and repeat. I managed to get the whole batch done in-between cooking off the meat and chopping veggies.
Maya | Wholesome Yum
0Thanks for sharing your tip with us! I a so happy you liked the tortillas!
Courtney Gunter
0These were awesome! First time making keto meals and I was pretty impressed! Although my tortillas turned out pretty flimsy, so I just ate it right up with a fork!
Annette
0Hi, I wonder if I could use my tortilla maker with this recipe?
Maya | Wholesome Yum
0Hi Annette, Sorry, I don’t think so. The batter is too liquid for that. But if you try let me know how it goes!
Dianne Kretovic
0Where does the e-book save to?
Maya | Wholesome Yum
0Hi Dianne, After you confirm your email you should receive the link in an email. The specific location it goes to on your device/computer will depend on your settings as I don’t have control over that.
Mickey
0I made these with cashew milk and they were like crumbling pancakes, thick, and very salty. There was no folding, and covered in butter and syrup became very salty pancakes.
Mickey
0It is unfair for me to put a star rating on these since I modified the recipe, however, there was no way to leave it blank.
Maya | Wholesome Yum
0Thank you for sharing, Mickey. I hadn’t tried with cashew milk so it’s possible that doesn’t work, but also if they were thick then the batter needed to thin out more. Check the tips in the post above the recipe card.
Lix
0Just tried this too! Wish I had read the comments first. I tried many times thinning it with cashew milk, but even when doubling the original amount – like I said I tried thinking many times – they all turned out as wet pancakes. Will try again with almond milk.
Stephenie
0Hi, great idea. Just wondering if I change the milk to coconut milk and flour to almond flour, will that work?
Maya | Wholesome Yum
0Hi Stephenie, You can replace the milk with coconut milk beverage (the liquid, not the thick kind from a can). But, replacing coconut flour with anything else won’t work – sorry.
Sandra
0Thank you. It’s very good. I just made it. It’s more like a crepe. I love and I will do it again.
Michelle
0Would almond flour work in place of the coconut flour? And would proportions be the same?
Maya | Wholesome Yum
0Hi Michelle, No, sorry this recipe is designed for coconut flour only. It would require multiple other changes to work with almond flour and I haven’t tested them.
Amber
0I followed the recipe to a T. I can not get them to turn out to where they do not tear! I made them thicker, thinner, made the batter thicker, thinner…none of this worked. Each time I flip or fold them, they fall apart. I have read all of the suggestions listed. Do you have any suggestions for me?
Maya | Wholesome Yum
0Hi Amber, Sorry you had issues with the recipe. It’s hard to tell what went wrong without being in the kitchen with you. I tried to list all the possible issues in the post above the recipe card. Aside from that, try watching the video and see if it looks different for you at one of the steps.
Mario
0Tried this and they came out great!! Added 1 Tbs of melted butter and actually flipping them with my hand once the edges brown.
Maya | Wholesome Yum
0Hi Mario! I am so happy you liked them. Thanks for stopping by!
Alecia
0Do you have any tips for making the batter hold better after being cooked? Mine turned out like eggy pancakes and fell apart in the pan, out of the pan it was just horrible. They tasted great but didn’t work at all for me. I used coconut oil and coconut milk. Thanks!
Maya | Wholesome Yum
0Hi Alecia, Sorry you had issues with them. I have some tips in the post above the recipe card.
carol
0I just made these using water in place of milk or milk substitute, and they turned out pretty great! Also added a pinch of xanthan. Yes, they are more crepe-like in texture and taste than tortilla-like because they are gluten free, but they serve their purpose as a wrap or flat bread. The batter has to be quite thin. If you take your heated pan off the heat, quickly add the batter, and then tilt the pan to spread the batter as thinly as possible before putting it back on the heat, you may get a better result.
Thanks for the recipe, and thanks to everyone for their helpful comments.
Maya | Wholesome Yum
0I am thrilled you liked them, Carol! Thanks for sharing with us!
Wholesome Yum A
0These are delicious. However mine are more like crepes. The instructions said if this happens to increase the temperature but when I did that they burned. I am at high altitude (which changes every recipe in unpredictable ways) and cooking on some Chinese electric range that never ceases to mystify me, so it’s probably a problem on this end. I’ll keep this as the best Paleo crepe recipe I’ve ever had though!
Maya | Wholesome Yum
0Hi Amanda, Sorry to hear that. Yes, it could be the altitude or electric range, as I don’t have access to either of those to test. I’m glad you still liked them as crepes at least!
Chad
0Would heavy cream also work for these?
Maya | Wholesome Yum
0Hi Chad, Yes, that should be fine! Use the tips in the post about thinning out the batter.
Laurrun
0These turned out like tasteless pancakes. I feel like I did something wrong or my batter was too thick…
Maya | Wholesome Yum
0Sorry you had issues with them – please check the tips on the recipe card. Hope that helps!
Carla
0Can you substitute almond flour?
Maya | Wholesome Yum
0Hi Carla, Unfortunately no, this recipe works with coconut flour only. If you search for almond flour instead using the sidebar, you can find my other recipes that use almond flour.