2 eggs (whisked)
1 Cup coconut milk
1 Tbsp BBF organic virgin coconut oil
3/4 Cup tapioca flour
3 Tbsp BBF organic coconut flour
1/4 tsp sea salt
1. Mix wet ingredients together in a medium bowl.
2. In a separate bowl, sift together dry ingredients. Pour wet ingredients into dry and whisk until combined.
3. Heat oil in a non-stick pan over medium-low heart. Pour 1/3 cup batter into the center of the pan. Cook for 2-3 minutes until tortilla is lightly browned. Flip and cook for another 1-2 minutes.