I found this recipe on the fabulous Paleo food blog Against All Grain. I'm guessing you've heard of it, but if not, definitely go visit. It's super.
And I love this recipe. Plus it plays a key role in a post I'm putting up Thursday, so I had to share it. It can go savory or sweet, which is so fun. Yay versatility.
Look how lovely!
Note: There is a little bit of natural sweetness carried by the coconut flour, but not enough to interfere with a savory dish, in my opinion.
What you'll need:
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cup egg whites (or 16 egg whites)
• 3/4 cup almond milk
Yields 8 medium wraps
Whisk all ingredients together in a non-reactive bowl, and allow it to rest for about ten minutes so that the coconut flour can absorb some of the liquid.
Once it's good to go, heat a skillet to about medium (I had to go a little lower since my stovetop runs hot) and coat with non-stick spray. My fave is Trader Joe's Coconut Oil Nonstick Cooking Spray. Scoop 1/4 cup of the batter and tilt the pan around after you pour - you want to coat the bottom of the pan, spreading out into a nice, thin layer.
Once you see the edges set up and bubbles forming on top (about a minute after pouring), it's flippin' time. Do it just the same way you would a pancake. And don't be distressed if it gets a little crinkled in the process. Just do your best to flatten it out on the skillet post-flip, and it'll be fine.
Give the second side a minute-ish to cook up, and check it out with your spatula. If it's begun to get toasty brown like the other side, it's just about done!