Recipe for kale stuffed pancake (2 pancakes) 90g Cream cheese 30g Sour cream 4 eggs 1/2 cup almond meal 1 1/2 tbsp coconut flour 1 tbsp wheatgrass powder (can be replaced with 1/2 coconut flour) 1 tsp baking powder 1tbsp melted butter 1 tbsp garlic powder (optional) 1 tbsp onion powder (optional) // 1 cup kale (chopped) 1 tbsp butter 1/2 tsp smoked paprika (optional) 1/2 tsp chilli powder (optional) 1/4 cup mozzarella cheese // Mix cream cheese and sour cream, and whisk until creamy. Add eggs one by one and combine well together. Add all dry ingredients and when it's well mixed, add melted butter. Set aside for 5 minutes until the coconut powder absorbs moisture and thicken the mixture. Lightly fry the kale until it's soft and add some seasoning if you like. Pour the mixture just about to cover the bottom plate and place the kale and mozzarella cheese, and pour more mixture to cover kale and cheese. Cook about 8 mins. ----------