Whisk almond milk and lemon juice in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add zest and dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
Heat a griddle or large non-stick skillet over medium-low heat (about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
Sweet Cashew Butter:
For the Sweet Cashew Butter, whisk the vanilla and maple syrup together until smooth, then add the cashew butter and mix well until combined.