Begin by heating a teaspoon of vegetable oil in a frying pan, then sauté the cashews for about 5 minutes, stirring occasionally, until lightly toasted. Set the cashews aside for later use in the pancake batter.
In a small bowl, combine the plant milk and apple cider vinegar, and let it sit while you prepare the dry ingredients.
In a separate medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
Return to the milk mixture and stir in the maple syrup and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix until just combined—be careful not to over mix.
Heat a frying pan over medium heat and lightly coat it with vegetable oil.
Once hot, spoon about two tablespoons of batter onto the pan for each pancake.
Press a few slices of banana and some toasted cashews into the top of each one.
When bubbles begin to form on the surface, flip the pancakes and cook for another 3–5 minutes, leaving them undisturbed until fully cooked through.
Serve topped with maple syrup, berries, or yogurt, and enjoy!