• Whisk the pancake mix, baking powder, and cinnamon together in a large bowl. Push the mixture to the sides of the bowl making a well in the center.
• Separate the eggs, letting the whites fall into a small bowl. Place the yolks in the center of the well in the dry ingredients.
• Beat the egg whites until soft peaks form. Set aside.
• Add the mashed banana and milk to the well. Whisk the wet ingredients together in the center of the bowl, then whisk them into the pancake mix until just combined. Do not overmix, it's okay if there are lumps.
• Use a spatula to fold the beaten egg whites into the pancake batter until just incorporated. Let the batter rest for 5-10 minutes.
• Heat a cast iron skillet or nonstick pan over medium-low to medium heat until a sprinkle of water sizzles across the surface.
• Use a folded paper towel or pastry brush to coat the pan with a thin layer of butter or oil.

  Repeat this step between batches, wiping out any residue from the previous batch to keep it from burning.
• Using a ⅓ cup measuring cup, drop batter onto the pan. Flip when the edges are dry and small bubbles start to form and pop on the surface, 2-4 minutes. Cook the second side for another minute or two.

  Serve with warm maple bananas and warm maple syrup.

Maple Banana Topping

• Warm a nonstick skillet over medium heat. Place the butter in the warm pan.
• Slice the bananas into ½" to ¾" slices. Add the bananas, maple syrup, a sprinkle of cinnamon, and a dash of salt to the pan.
• Cook for a few minutes on each side until golden brown. Serve warm.