Low-Carb Corn Tortillas
1 T. Yellow cornmeal
3/4 tsp. Baking powder
3 T. + 1 tsp. Coconut flour
1 T. Golden Flax meal
3 T. Almond flour
3 T. Light olive oil
3 beaten eggs (medium or large)
½ c. + 1 T. Water
2 tsp. Fresh Corn flavoring (or 1 T. Corn bran, or simply omit) I omitted, did not have
8 tsp. Light olive oil (for frying the tortillas) My non stick pan did not require oil
DIRECTIONS: Whisk the eggs, water, corn flavoring and 3 T. Olive oil well in a mixing bowl. Measure and add in all the dry ingredients. Whisk well too a smooth batter. Heat a non-stick skillet over medium high heat. Add 1 tsp. Oil and spread it around in the center of the skillet with your spatula.
Using a 1/4 c. Measuring cup, scoop up 3 T. Batter (about 3/4 of the cup), and holding the skillet in your left hand, ready to tilt, pour the 3 T batter quickly into the skillet in a circle with your right hand. Tilt the skillet to allow the batter to roll into a nice 4-5" circle. Brown the tortilla on 1 side for about 2 minutes, flip and brown the second side. I slid my tortilla around on the skillet surface so the oil would continue to keep it from sticking as it cooked. With a spatula, remove the cooked tortilla to awaiting paper toweling to drain and cool so it can be handled for whatever application you are using them for. Repeat this process, adding 1 tsp. Oil to the skillet before forming each of the tortillas.
NUTRITIONAL INFO: Makes eight 4-5" small tortillas, each contains:
142.5 calories
13.2 g fat
3.86 g carbs, 1.43 g fiber, 2.43 g NET CARBS
3.63 g protein
84 mg sodium
38 mg potassium
10% RDA Vitamin B12, 10% E, 12% iron, 12% phosphorous, 11% selenium
These turned out like pancakes. Good flavor. Omit the corn meal & you have a pancake.
I accidentally used ground pork rinds in stead of flax meal, then I located & added flax meal. They tasted good but next time I'm going to make an Enchilada Pie with this mix. Saw recipe on corn meal box that I convert to low carb.
