Heat syrup and peanut butter in microwave for 1 minute or until very hot and stir until blended smooth.

NOTE: Syrup may be very hot depending on wattage of microwave oven. For safety and best results, microwave syrup in a 4 cup Pyrex glass measuring cup with a handle and use a small whisk to stir in peanut butter.

In medium bowl, stir together pancake mix, cocoa and sugar.

Whisk in buttermilk and egg until just mixed.

Spray a non-stick pancake griddle pan with non-stick cooking spray and heat over medium heat until very hot.

Place three 1/4 cup portions of batter on pan and cook until small bubbles appear on surface.

Flip with a spatula and cook until dry looking and puffed.

To assemble, place one hot pancake an plate, sprinkle with 1/2 tbsp chips and half a banana, thinly sliced.

Top with another hot pancake and sprinkle with 1/2 tbsp of chips and remaining half of sliced banana.

Top with third pancake and drizzle with hot syrup mixture.

Sprinkle with chopped peanuts if desired.

Repeat process with remaining ingredients.