Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
In a separate bowl, whisk together the eggs and non-dairy milk. Then, stir the wet ingredients into the dry and mix until batter is no longer lumpy. The batter will be thin but will slightly thicken as it sets.
Place skillet over medium/medium-high heat and very lightly grease with oil of choice.
When the pan is preheated, pour about ⅓ cup batter into pan. Lift up and swirl the pan to spread batter. Try to get the batter as thin as possible. If tortillas are turning out too thick, thin with additional non-dairy milk.
Allow to cook for about 1 to 2 minutes or until edges look dry and the bottom is developing brown spots. Flip and cook until the other side has brown spots as well. If tortillas are browning evenly, similar to a pancake, instead of getting brown spots, slightly increase the heat.
Remove tortilla and place in a tortilla warmer. Repeat with the remaining batter and set aside.
Nutritional information does not include oil for frying.
Leftovers stay fresh covered at room temperature for about a day. After that, they should be stored in the freezer because they don't keep well in the fridge. When storing in the freezer, place a small piece of parchment paper between each tortilla to keep them from sticking.
As you cook the tortillas I recommend putting them in a tortilla warmer. If you don't have a tortilla warmer though, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.
Stove temperatures vary, so adjust the temperature as needed. The tortillas should develop darker spots and cook in about 2 minutes per side. If they are browning evenly, similar to a pancake, you need to turn up the temperature.
Only use as much oil as necessary. You will need a very light coat of oil to keep the tortillas from sticking, but don't overdo it! I add about 1 teaspoon of oil that lasts me two or three tortillas, but all pans are different.
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)