Mix wet and dry ingredients. Mix well until no lumps.
Heat 1 ½ tbsp coconut oil in a saute pan over medium-high heat. When hot, gently pour ⅓ cup of mixture into the saute pan, give it a gentle swirl. When the edge is firm up (about less than a minute), flip and cook the other side.
Note: the second tortilla crepe always look better than the first one so don’t give up if your first tortilla doesn’t look perfectly round !