Mango Cream Cheese Vegan Pancakes with Mango Puree

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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Mango Cream Cheese Vegan Pancakes with Mango Puree

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4

Per Serving 389 calories

Fat 10 g

Carb 70.5 g

Protein 6 g

4

Ingredients

For the pancake

• 2 cups mango chunks (fresh)
• 1 cup Tofutti cream cheese (plain)
• ½ cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup oats flour
• 1 tsp baking powder

For mango puree

• 1 cup mango chunks (fresh)
• 2 tbsp. pure maple syrup
• 1 tbsp. water

Instructions

1. In a blender combine 2 cups mango chunks, cream cheese, ½ cup maple syrup and vanilla extract. Blend smooth.
2. Pour the frosting in a large mixing bowl. Fold in oat flour and baking powder.
3. Heat a nonstick pan and grease it well. Now pour about 1-2 tbsp. batter on it and make a round shape. Flip it over to the other side and let it cook until golden. Repeat the same steps for the rest of the batter.
4. Now, in a clean blender combine all the ingredients of mango puree and blend extremely smooth.
5. When ready to serve pour the mango pure on the pancakes and serve with a dollop of cream cheese.

Notes

I used Tofutti vegan cream cheese (plain). Homemade cream cheese or regular cream cheese (plain) can also be used.

Syrup measurements may vary according to the sweetness of the mangoes. Try to get ripe and sweet mangoes.

These pancakes can also be made with frozen mango chunks. Make sure to defrost and bring them to room temperature before blending.

This recipe makes about 8 pancakes and the serving size is 2 pancakes per person.

Products used in this recipe

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