These Mango Cream Cheese Vegan Pancakes drizzled generously with homemade Mango Puree are insanely delicious. They are soft, moist and fluffy. These pancakes are my latest favorites for weekend brunch menu. It’s subtle sweetness, mild tang and mango flavor is just so perfect for spring and summer. Even though we are still waiting for the snow to melt and the sun to show up full-fledged, we’ve got to get ready with our menu for the upcoming new season.
I used Tofutti cream cheese (plain) for this recipe and I was completely blown out with the amazing texture of the pancake batter. When I blended the pancake ingredients it was impossible to stop licking the batter. However, I made two separate batches. I made one batch for myself with less sweetener (half of the measurements mentioned). The second batch with the exact mentioned measurements. I personally preferred the taste of the first batch because I am on low sugar diet and didn’t want my pancakes to be sweet. Whereas, my family loved the second batch for obvious reasons.
These pancakes are made out of oat flour. So you can use gluten free oat flour to make this recipe allergy friendly. Within minutes Mango Cream Vegan Pancakes with Mango puree was ready and served on the table. The fresh mango puree gives an intense mango flavor to these pancakes. I also topped them with extra cream cheese. When I digged into the salty cream cheese along with tangy mango puree and finally all the way to the sweet pancake stack, the taste was exceptionally delicious.
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