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Ingredients
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2 tablespoons water
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2 teaspoons ghee (clarified butter), melted
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4 eggs
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½ cup tapioca flour
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2 teaspoons coconut flour
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1 pinch sea salt
Directions
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Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
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Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Cook's Notes:
Arrowroot flour can be used in place of the tapioca, if desired.
A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.
Nutrition Facts (per serving)
71 | Calories |
3g | Fat |
7g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 71 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 7% |
Cholesterol 85mg | 28% |
Sodium 67mg | 3% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 3g | 6% |
Calcium 13mg | 1% |
Iron 1mg | 5% |
Potassium 32mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.