These Grain Free Pumpkin Seed Flour Tortillas are just as pliable, nutritious and delicious as my original grain-free almond flour tortillas, but ground pumpkin seeds instead of almond flour makes them nut-free as well as gluten-free, grain-free, vegan and Paleo. They're also easy to make and only require four ingredients. Time to conquer taco night!
While your pan warms up, whisk the dry ingredients together in a large bowl. Add 1 cup of the water. Whisk well and let sit for 1 minute. Add more water, a little at a time, until the desired consistency is reached. The batter should be slightly thinner than pancake batter. Check out the video to see the proper consistency.
Any leftover tortillas can be stored at room temperature in a sealed container for two days or in the fridge for 4 days. Just be sure to let the tortillas cool completely before stacking. A piece of parchment paper can be placed between the tortillas to ensure they don't stick.