Banana Pancakes

Combine biscuit mix, ground cinnamon in a large mixing bowl and whisk together to distribute the cinnamon evenly.

Create a well in the center of the dry ingredients and add the buttermilk, mashed banana, and eggs. Stir until just combined—the batter should be slightly lumpy, not smooth.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of butter and let it melt, coating the cooking surface evenly.

Pour ¼ cup batter portions onto the hot griddle, spacing them about 2 inches apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes carefully and cook the other side until golden brown, about 1-2 minutes.

Transfer the cooked pancakes to a serving plate and keep warm. Repeat steps 3-5 with the remaining batter, adding ½ tablespoon of butter to the griddle as needed between batches.

Warm the maple syrup and peanut butter together in a small saucepan over low heat, stirring until smooth and well combined.

Stack the pancakes on individual serving plates and drizzle with the peanut butter-maple syrup mixture. Serve immediately, optionally drizzling strawberry syrup over the top if desired.