Dissolve coffee powder in 2 tbsp. water and keep it aside.
In a large mixing bowl combine all the dry ingredients ( quinoa flour, cinnamon, baking powder and salt).
In another bowl combine mashed banana, dissolved coffee, vanilla extract, coconut milk and maple syrup.
Now, add dry ingredients to the wet ingredients and whip it well. Let it stand for a minute.
In the meanwhile, pour boiling water on cashew nuts and let sit for few minutes.
Warm a griddle/pan. Grease it with oil and pour about 2 tbsp. of the pancake batter on it. Shape it round and cook at low flame until bubbles form. Flip it over to the other side and cook for a minute or until done. (Do not overcook or else it will taste bitter)
Repeat the same process for the rest of the batter.
While the pancakes are cooking, drain the cashew nuts.
In a blender combine all the ingredients of frosting including the drained cashew nuts. Blend smooth until creamy. Keep it aside.
Stack the pancakes in a serving plate and cover them with the frosting. Enjoy!!!