In a bowl, mix the following together:
1 large egg
1 Tbsp coconut flour
1 Tbsp parmesan cheese (optional)
1/8 tsp baking soda
1/8 tsp baking powder
2 pinches of sea salt or any herbs you want
2 Tbsp any kind of milk
Stir until there are no lumps. Let it sit for a minute (the batter will get a little fluffier). Melt a tablespoon or two of butter in the pan, and pour two small sandwich sized “pancakes” into your pan on medium heat. It will only spread a little bit. When the tops start to bubble and the sides look brown, check to see if the bottom is brown, and if so then flip them both over.
To make a grilled cheese (or ham and cheese) put the filling on one slice, and then put the second flatbread on top with the un-done side up. I recommend buttering the top piece while you wait to flip it. Flip when the bottom is brown, and continue cooking till the cheese is melted and the flatbread is done!
This recipe makes 2 sandwich flatbreads. You can double (or more) the recipe. The extras will keep in the fridge for a day or so (you can toast them or heat them back up in the pan… or eat them cold!).
This flatbread is not crunchy like regular bread when made into grilled cheese. It has a great flavor and wonderful bread-y texture. It gets more and more crispy as you add more butter (so I recommend being liberal with it!).
The original recipe doesn’t give totals, but I’d estimate 91 calories, and 1.5 gram carbs per sandwich without any filling.
You can add fresh herbs to the batter–such as Italian or pizza seasoning–then fill with mozzarella cheese and dip in pizza sauce.
The author suggests using half and half or heavy cream as the liquid—the bread is fluffiest this way and you can then leave out the baking soda and baking powder. Visit and Like us on Facebook: