Mango Pancakes with Vegan Shrikhand-style Topping

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Vegan Mango Pancakes
Mix the following:
1 cup wheat flour
1 T +1 t baking power
1/8 t baking soda
1 pinch (1/8 t) salt
1 T sugar
1 cup unflavored organic soy milk
1 T olive oil

On an oiled cast-iron skillet, place 4--5 pieces of diced mango. Brown for a few minute.

Add a few tablespoons of pancake batter. Brown and flip.

Shrikhand-style topping
Combine:
3 T yoghurt
1 t rose water
2-3 t crushed pistachios
1 t cardamom
1-3 pieces of saffron steeped in 2 T warm soy milk
2 t sugar