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Ingredients
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6 eggs
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2 ¾ cups almond milk
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½ cup coconut flour
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¾ teaspoon sea salt
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cooking spray
Directions
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Whisk eggs and almond milk together in a bowl until well combined.
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Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
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Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
Cook’s Note
Do not overcook the wraps, as they will no longer be pliable, and they will also puff up.
Nutrition Facts (per serving)
69 | Calories |
3g | Fat |
6g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 69 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 6% |
Cholesterol 82mg | 27% |
Sodium 177mg | 8% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 4g | 8% |
Calcium 61mg | 5% |
Iron 2mg | 10% |
Potassium 74mg | 2% |
* 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.