Summer style mango pancake

Mix the dry ingredients for the pancakes, then start adding the sparkling water. Add just enough water to achieve a creamy batter. Next, whisk in the plant-based milk followed by the olive oil. Cook the pancake batter in a non-stick pan lightly greased with olive oil until golden brown on both sides.

Blend the filling ingredients together, then let the mixture rest in the refrigerator. Finally, fill the pancakes with the "mock" mango cream, drizzle some extra on top, and enjoy with fresh mint and mango cubes.