Peel the mangoes and place the flesh in a food processor or blender. Add the garlic, coconut cream, lime juice, soy sauce, and ground chili, and blend for 7-10 seconds. Taste and adjust seasonings to your liking. Transfer to a small saucepan and set aside. Mango sauce will have to be warmed before serving.

Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger. Sautée for 2 minutes.

Next, add the diced zucchini, red bell pepper, and mushrooms. Cook for 5-7 minutes, stirring regularly until the vegetables are soft. Stir in the soy sauce and mix. Cook for another minute before removing from heat. Set the cooked vegetables aside.

Prepare the pancake batter: In a small mixing bowl, whisk together the almond flour, potato starch, white rice flour, baking powder, salt, and onion powder if using. Add the water, olive oil, and apple cider vinegar. Mix using a wooden spoon until combined.

Transfer the cooked veggies to the pancake batter and mix until just combined.

Heat a non-stick skillet over low-medium heat. Once hot, lightly grease the pan using a kitchen paper towel. Place two 3-inch cookie cutter in the center of the skillet (you can use slightly smaller or larger cookie cutters). Pour the batter into the cookie cutters, filling 3/4. Cover with a lid and cook for about 5 minutes over low-medium heat. Flip the pancakes using a spatula and carefully remove the cookie cutters. Run a knife along the edges if the pancakes are sticking to the cookie cutters. Cover with the lid and cook the other side for 3 to 5 more minutes.

To plate: Place about 3 tbsp of the mango sauce on a plate and spread it using the back of a spoon. Place the savory pancake in the center of the plate and top with a dollop of warm celery root purée. Drizzle with some toasted sesame oil, top with fresh basil and a few peanuts, and serve immediately.