| |
Makes 6 servings
Ingredients:
½ cup tapioca flour
½ cup almond flour
½ tsp. red chili powder
¼ tsp. salt
Black pepper to taste
1 cup coconut milk
½ red onion, chopped
¼ tsp. fresh ginger, minced
1 serrano pepper, seeded and minced
½ cup fresh parsley leaves, chopped
2 tbsp. olive oil
Directions:
1. In a large bowl, mix together flours and spices. Add the coconut milk, and mix until well combined.
2. Fold in the onion, ginger, serrano pepper, and cilantro.
3. Lightly grease a large nonstick skillet with oil, and heat over medium heat.
4. Add about ¼ cup of mixture, and tilt the pan to spread it evenly in the skillet. Cook for about 3–4 minutes for both sides.
5. Repeat with the remaining mixture.
6. Serve with your desired topping.
Nutritional Information (Per Serving)
Calories: 146
Fat: 10.1 g
Sat Fat: 1.8 g
Carbohydrates: 13.1 g
Fiber: 1.4 g
Sugar: 1.4 g
Protein: 2.4 g
Sodium: 107 mg
