Pumpkin Tortillas
Gluten Free
2 Large Eggs
1 Tablespoons Butter, melted or fat of choice(.4oz, 11g)
1/2 Cup Pumpkin puree or Sweet Potatoes, mashed (4.2 oz, 119g)
1 1/2 Cups Tapioca Flour or Arrowroot(7.1oz, 200g)
1/4 Cups Chia Seed Meal or ground Flaxseeds (1oz, 29g)
1/2 Teaspoon Sea Salt
1 Cup Water
1/2 Teaspoon Garlic or Spice of choice (Optional)
Black Pepper (Optional)



  1. Mix together eggs, melted butter, pumpkin or sweet potato until smooth.
  2. Stir in arrowroot or tapioca starch, Chia seed meal and sea salt. (If you are using the chili powder, Garlic, Black Pepper or the vanilla/cinnamon, add it now)
  3. Add in water and whisk until well combined. Batter will be runny.
  4. Heat an 8 inch skillet on medium heat.  It's best to get the pan hot before putting the batter in.  Add in oil to the pan makes the tortillas greasy to pick up. 
  5. Remove the pan from heat and using a cup measuring cup, add cup batter to the pan. Swirl the pan so the batter completely covers the bottom of the skillet.
  6. Put the pan back on the burner for about 30 seconds - 1 minute.
  7. You'll know it's time to flip when the tortilla moves around easily when you shake the pan. So flip and now cook the other side for 30 seconds - 1 minute.
Repeat for remaining batter. Make sure to give the batter a little stir each time. You will have enough for 6 tortillas if you use an 8 inch skillet and cup batter per tortilla.


For a sweeter version add:

1/4 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract

Mexican Style:  Add 1/2 teaspoon Chili Powder

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