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Posted on: April 24, 2018 at 2:34 pm

Make soft and fluffy blender Paleo tortillas with this simple, four-ingredient batter.

Need to wrap your on-the-go meal with something other than lettuce? Try these quick and easy blender Paleo tortillas that you can load up with your favorite meats and veggies. Just pour the batter straight from the blender and into a hot skillet – no rolling pin needed!

This recipe keeps it simple with just a handful of ingredients, but you can customize these tortillas with your favorite herbs and seasonings. Try adding ¼ teaspoon of chili powder if you like it spicy, or a teaspoon of cumin and paprika for an earthy Mexican flavor.

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To get started, combine almond flour, tapioca flour, almond milk and eggs in a blender and pulse until smooth. Make sure to watch for batter consistency! The liquid should be easy to pour, but not too watery-thin.

Next, grease a skillet with one tablespoon of coconut oil over medium-high heat. Pour the batter onto the pan and gently swirl the pan in circular motions to smooth the batter into a thin, round shape. Cook 1-2 minutes, then flip and cook on the other side for an additional minute or until golden brown.

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Enjoy your blender Paleo tortillas fresh off the skillet, or store in an airtight container in the fridge for up to one week. You can even freeze them for up to two months! Just be sure to place paper towels between each one to absorb any excess moisture.

3-Minute Blender Paleo Tortillas

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Recipe by: Dina Hassan

Total Time: 3 Minutes

Preparation time: 1 Minute

Cook Time: 2 Minutes

Serves: 6

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Tools:

  • Blender
  • Skillet

Ingredients:

  • 1 cup almond flour
  • 1 cup tapioca flour
  •  ¾ almond milk
  •  2 eggs
  •  ½ teaspoon sea salt
  •  1 tablespoon coconut oil for cooking

Instructions:

  1. Add all ingredients to a blender. Blend until smooth and pourable.
  2. Lightly brush a skillet with coconut oil and heat over medium-high heat.
  3. Pour ¼ cup of the batter onto the heated skillet, and gently swirl the pan in circular motions so it spreads into a thin, round shape.
  4. Cook for 1-2 minutes, then flip. Cook for an additional minute or until golden brown.
  5.  Repeat with remaining batter.
  •  Repeat with remaining batter.

Tip: You can also prep the batter ahead of time. Blend up the batter and store in a jar in the fridge for up to a week. When ready to use, simply shake up the jar and pour onto a hot skillet!

Shared with permission from our friends at PaleoHacks.

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