1 1/8 cup almond meal
1 1/8 cup tapioca flour
Salt, to taste
1 cup Almond Breeze almond milk
2 tbsp herbs of choice \
Place all dry ingredients into a bowl and mix to combine.
In a separate bowl, mix all the wet ingredients and mix to combine.
Pour the wet ingredients into the dry and whisk well until smooth and combined.
Heat a wide pan over a medium heat and spray some olive oil spray in the base while it heat.
Pour enough batter in the pan to cover the base and allow to cook on one side before flipping with a spatula. Repeat until mixture has been used.
Allow to cool before filling with your favourite ingredients.
STORAGE: keep them in the fridge (1-2 days) or freeze them.