To be honest, I had a hard time coming up with a name for the recipe in this post because it’s not exactly a tortilla, but it’s not an omelet either. So I decided to call it a Paleo Breakfast Tortilla.
A few months ago I posted about my paleo pumpkin pancake and was enjoying that in my breakfast rotation along with oats and smoothies. Then I got sick, and now the mere idea of pumpkin makes my stomach turn (which is super sad because I love the stuff). So it was time to come up with a breakfast alternative.
I’ve made these paleo tortillas a couple of times now, but I found myself enjoying them more with savory things like meat and cheese. I wanted to see if I could create a “sweet” breakfast tortilla that I could top with fruit and nut butter. I also didn’t want to use a lot of coconut flour because the taste can be a bit overpowering.
After a bunch of trial and error, I finally came up with a paleo breakfast tortilla that is perfect for those of you who like sweeter breakfasts. And if you are a savory kind of person, just omit the cinnamon.
This tortilla is a bit on the eggy-side, but I found that the flax gives it a nice nutty flavor and the texture is pretty close to a tortilla, just slightly thicker.
If you are looking for a new grain-free breakfast, then definitely give this one a shot! I love adding almond butter to my tortilla and topping with sliced banana.
Paleo Breakfast Tortilla (makes 1 serving)
3 egg whites
1 tbsp ground flaxseed
1 tbsp tapioca starch
1 tsp coconut oil, melted
1 tsp ground cinnamon
1 tsp coconut flour
Melt your coconut oil in a small saucepan and set aside.
In a small mixing bowl add your coconut flour, tapioca starch, cinnamon and flax and wisk well. Fold in your coconut oil and egg white and continue to whisk until there are no lumps.
Are you a sweet or savory person when it comes to breakfast foods?