Banana Cashew Pancakes

Preheat oven to 400ºF.

Combine cashews with 1 tablespoon of the maple syrup, spread out on a baking sheet lined with parchment paper and roast for 10 minutes. Remove from the oven and allow to cool while you make the pancakes.

In a bowl, whisk together egg, melted butter, cashew milk, vanilla and sugar. In a separate bowl, sift together the flour, baking powder and salt. Whisk the dry ingredients into the wet just until combined.

Add butter or oil to a griddle or frying pan and ladle on about a 1/4 cup of batter per pancake. This recipe makes about a dozen 4″ pancakes. Flip when bubbles form, cook an additional minute or two until lightly brown.

Add the sliced bananas and remaining maple syrup to a pan and cook on medium heat just for 1 minute until the bananas and syrup have warmed through. Divide the pancakes evenly onto plates, top each with maple banana mixture. Roughly chop the roasted cashews and sprinkle evenly onto each plate. Serve warm.