These oh so tasty buttermilk pancakes are filled with diced bananas and griddled until golden brown. We enjoyed them with butter and maple syrup. You could serve them lightly dusted with powdered sugar then topped with whipped cream and banana slices. This recipe is simple, quick, and one you will want to make again and again! I created it expressly for RSC #12 after being inspired by some awesome banana macadamia nut pancakes enjoyed during a recent visit to Kauai.