2 cups buttermilk pancake mix
1 teaspoon ground cinnamon
1 1/2 cups mashed, very ripe banana (about 5 medium)
1 cup buttermilk
1/4 cup canola oil
1. Shake the container of pancake mix and measure the mix into a medium bowl. Add the cinnamon and stir.
2. Heat an electric griddle to 350 deg. (I don't grease my griddle because it's non-stick. You can grease your griddle if you need to, or if it makes you feel better.)
3. In a separate bowl (I use a 4 cup glass measuring cup), whisk together the banana, buttermilk, eggs, and oil until completely combined. Add the banana mixture to the pancake mix and use a rubber spatula to mix it all together. Stir and fold the mixture until it's well combined but still has some lumps.
4. Use a muffin scoop, or measure 1/4 cup batter onto the hot griddle for each pancake. (This batter is thick, and you need to use the back of the scoop to gently spread it out a little.) Cook until bubbles form on the surface of the pancakes and the edges start to look dry, about 3 minutes. Flip the pancakes over and cook until golden brown, about 3 more minutes.
Makes 16 4-4 1/2 inch pancakes
Note: All griddles are not created equal. If you find the 350 deg. setting on your griddle is too hot or not hot enough, adjust your temperature accordingly.