Combine all dry ingredients in a bowl. Add cashew milk, maple syrup, apple cider vinegar and vanilla extract, and mix all together well. Add the mashed banana and cashew butter while whisking the mixture until it gets a smooth consistency. Heat a lightly oiled pan over medium-high heat. Drop roughly ¼ cup scoops of batter onto the pan and cook until bubbles are visible and the edges turn dry. Flip and cook until they become lightly golden on the other side. Top your pancakes with cashew butter or maple syrup, some fresh fruits and berries like figs and blackberries. Dark chocolate also fits very well.