Pancakes: Combine all the pancake batter ingredients in a blender and blitz for about 10 seconds, until smooth.
Pour the batter through a fine sieve into a large bowl and set aside.
Soak a paper towel with vegetable oil and lightly grease a non-stick or crepe pan; heat over medium-low.
Add about 1/4 cup of batter and swirl the pan to coat it in an even layer.
Gently cook until the surface turns matte, then slide the crepe onto a baking sheet to cool. There is no need to flip it (you want a smooth outer surface). Repeat with the rest and let them come to room temperature.
Filling: Whip the cream, sugar and vanilla to stiff peaks, then set aside.
Assembly: Place a crepe smooth-side down and spoon about 1/4 cup of whipped cream into the center.
Top with two mango cubes and another spoonful of cream.
Fold in two opposite sides, then roll up from the bottom into a pillow shape.
Place seam-side down in an airtight container and chill for 1 hour to set before serving.
