Fruity, creamy and moist, Hong Kong-style mango pancakes are irresistibly filled sweet crepes. Today we want to show you how to make them dairy and egg free with our quick and easy plant-based recipe!
Mango pancakes are a popular dessert in Hong Kong cafes, bakeries and dim sum restaurants. Although called pancakes, they resemble a French crepe more than an American pancake.
Mango pancakes consist of chunks of fresh mango topped with sweetened whipped cream and wrapped in a thin, yellow egg crepe. The crepe is then folded into a cute little pillow shape – as pretty as it is delicious!
If you have food allergies or follow a vegan diet, you’ll be glad to know that you can now enjoy this wonderful Hong Kong-style mango dessert.
We’ve revamped the classic recipe, replacing eggs and dairy with a few easy vegan alternatives!
We made the vegan crepe with silken tofu instead of eggs and coconut milk instead of cow’s milk and butter. Then we added a little starch to bind the pancake batter and turmeric to make it look yellow. super easy!
For the filling, we replaced the classic whipped cream with vegan cream cheese. It’s a coconut-based vegan cheese that’s super easy to find in most supermarkets these days.
But if you can’t find it, we give two more options below.
And if you want to make those crepe-style pancakes healthier too, swap out sugar for zero-calorie erythritol sweetener, like we did. Same deliciousness but with fewer calories!
Follow our recipe guide below for tips and tricks on how to cook and shape the vegan crepes – and these delicious mango puff pancakes will be in your belly in no time!
Once you’re comfortable with the recipe, you can have fun making the crepes with other fillings like strawberries, kiwi, or bananas. We even made pancakes with durian cream filling!
And you can also give the pancakes a different color, as is often done in Asia. For example, you can make them green with pandan leaf extract or matcha powder, purple with taro or ube extract, or even blue with butterfly pea flowers!