For the Pancakes

wet ingredients

2 cups almond milk (or other non-dairy milk)
1 tablespoon apple cider vinegar

dry ingredients

1 3/4 cups blue cornmeal
3/4 cup gluten-free flour blend(I used Cara’s)
3 tablespoons coconut sugar
2 tablespoons Ener-G Egg Replacer
2 tablespoons baking powder
1 teaspoon salt
dash of nutmeg

For the Sweet Cashew Ricotta

1/2 cup raw cashews, soaked for 1 hour or overnight
3 tablespoons of the cashew-soaking water
2 tablespoons fresh lemon juice
1 packet of stevia or 1 teaspoon vegan sugar
dash of cinnamon

For the Mango Sauce

1 1/2 cups mango, diced small (I used frozen)
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 teaspoon arrowroot powder