In a bowl, mix together the tapioca, almond meal, almond milk, salt, and olive oil.
Heat a NON-STICK frying pan or a non-stick crepe pan on medium-heat. With your kitchen paper, lightly absorb some of the oil and brush it against the pan.
Add about 1 small laddle (around 4-6 tbsp of batter) to the hot pan, and immediately roll it around the pan with the help of the back of your laddle to create a 15cm diameter circle. Heat 30-50 seconds and flip. Heat 30-50 more seconds and transfer it to a plate. Repeat until all of the batter has been used.
You can cool them completely and store them in an air-tight container in the fridge or freezer for a later use.