In a bowl, add all ingredients and whisk until combined well. Allow to sit for 30 minutes.
Heat a frypan over high heat and add in some extra coconut oil. Pour in about 1/4 of the mixture and allow to cook for 3-4 minutes, until little bubbles form and you can flip it over. Then cook the other side for 1 min. Remove from the pan and place on a paper towel.
Repeat the cooking process with the remaining mixture, you might need to add a dash of coconut oil after each addition.
Serve warm filled with fillings of your choice. I had eggs, avocado, grated carrot, beetroot & spinach.
NOTE: These can be stored in the fridge and eaten within three days.