Kelly from Primally Inspired
Makes 6 8-inch tortillas
Paleo Tortillas Recipe by Primally Inspired
2 large eggs
1 tablespoon melted butter,
or other fat of choice
½ cup canned pumpkin or cooked, mashed sweet potato (I use
1 - ¼ cup
(They are interchangeable for this recipe. I use
½ teaspoon sea salt
1 cup water
optional: ½ teaspoon chili powder for tortillas using tex-mex recipes or ½ teaspoon vanilla and ¼ teaspoon cinnamon for tortillas using dessert recipes
Mix together eggs, melted butter, pumpkin or sweet potato until smooth.
Stir in arrowroot or tapioca starch, flax blend and sea salt. (If you are using the chili powder or the vanilla/cinnamon, add it now)
Add in water and whisk until well combined. Batter will be runny.
Heat an 8 inch skillet on medium heat.
Remove the pan from heat and using a ½ cup measuring cup, add ½ cup batter to the pan. Swirl the pan so the batter completely covers the bottom of the skillet.
Put the pan back on the burner for about 30 seconds - 1 minute.
You'll know it's time to flip when the tortilla moves around easily when you shake the pan. So flip and now cook the other side for 30 seconds - 1 minute.
Repeat for remaining batter. Make sure to give the batter a little stir each time. You will have enough for 6 tortillas if you use an 8 inch skillet and ½ cup batter per tortilla.