Mango Cream Cheese Vegan Pancakes with Mango Puree
These soft and fluffy Mango Cream Cheese Vegan Pancakes with Mango Puree are perfect for weekend brunch. Its flavorful, satisfying, kid friendly and made with real ingredients.
For the puree
- 1 cup fresh mango chunks
- 2 tbsp pure maple syrup
- 1 tbsp water
In a blender combine 2 cups mango chunks, cream cheese, ½ cup maple syrup and vanilla extract. Blend smooth.
Pour the mango cream cheese sauce in a large mixing bowl. Fold in oat flour, baking powder and salt.
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.
Now, in a clean blender combine all the ingredients of mango puree and blend extremely smooth.
When ready to serve pour the mango pure on the pancakes and serve with a dollop of cream cheese.
- Homemade plain vegan cream cheese or store bought one can 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.
Calories: 389kcal | Carbohydrates: 70g | Protein: 6g | Fat: 10g | Sodium: 151mg | Potassium: 214mg | Sugar: 30g | Calcium: 98mg | Iron: 1mg