Remember a while back I made these Mexican-tortillas ? I made them and put them in the freezer and used them up - but was not crazy about them.
This one is easy and really good and much better tasting. So why do we need to buy tortillas from the store any more??
Also try: homemade-corn tortillas
1/4 cup egg whites
2 tbsp almond flour
2 tsp ground flaxseed
1 tsp finely grated Parmesan
Dash of sea salt
optional -** Some garlic powder or Dash of ground chipotle chile or seasoning of choice**
Whisk all ingredients together in a small bowl to form a smooth, thin batter.
Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat.
Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom.
Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes.
Serve and fill with your favorite fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.