This recipe makes approximately 16 flatbreads 


2 cans of coconut milk (my favorite brand is Natural Value) 

2 cups of Tapioca flour 

2 cups of almond flour (or sub any other nut flour) 

1/2 tsp of sea salt (add more if you'd like!) 

coconut oil for frying


1. Combine the milk and flours together 

2. Add the salt and mix the batter well. The batter will be very soupy like pancake mix

3. Pre-heat a not stick pan (this is an important step for the first flatbread to turn out well) 

4. When the pan seems hot, add some coconut oil to the pan 

5. Pour some of the batter into the middle of the pan and let it cook and reduce the heat to medium heat 

6. The flatbread is ready to flip over when the other side is nicely browned (Should be around 2-3 min per side) 

7. Let the cooked flatbread cool on a piece of paper towel (also to absorb excess oil) 

8. These flatbread store best in the freezer 

9. Enjoy! 

I found the original recipe here: https://www.biggerbolderbaking...

Nutrition Facts 

Based on 16 flatbreads 

Calories: 179 

Fat: 14.9 grams 

Protein: 3.9 grams 

Carbohydrates 9.3 grams 

Fiber 1.9 grams 

Posted March 4, 2023

By Jennifer Johnson

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