Combining coconut flour with eggs and nut milk creates these versatile flatbreads. For the best results ensure to cook the bread covered.

INGREDIENTS

  • 1/2 cup coconut flour 
  • 6 large eggs
  • 11/4cup almond milk
  • 3/4 tsp Himalayan salt
  • coconut oil for cooking

METHOD

  1. In a large bowl, whisk all ingredients together until smooth.
  2. Leave the batter to sit for 5 minutes, it will thicken slightly.
  3.  The batter should be very runny and pour quickly, add more almond milk 2 tsp at a time, if needed, to thin the batter out.
  4. Heat a small frypan over medium to high heat.
  5. Add 2 tsp coconut oil to grease the pan.
  6. Pour 1/4 cup of batter into the frypan and tilt the pan in different directions to evenly distribute. You can add more batter to fill the pan if desired.
  7. Cook, covered with a lid, for about 2 minutes, or until the edges are golden and there are bubbles forming in the middle.
  8. Gently flip, then cover and cook until browned, about 1-2 minutes.
  9. Repeat with the remaining batter.

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