Slice 1 banana into a large mixing bowl and mash with the back of a fork until a chunky stir-able paste forms.

Add cinnamon, almond milk, and pancake mix and stir together until a thick batter forms. There should still be some lumps in the batter from the mashed banana. Add walnut pieces and chocolate chips and fold into batter until evenly distributed.

Heat a skillet or griddle to medium high and coat with an even layer of cooking oil spray or vegan butter. Ladle approximately ⅓ cup portions of batter onto the cooking surface. Allow to cook for 3-4 minutes until bubbles appear on the surface of the pancakes and they begin to appear dry around the edges. Flip pancakes, cooking for an additional 3-4 minutes. Remove from heat and set aside.

Top with more banana slices, walnut pieces, and vegan chocolate chips and serve with a generous drizzle of maple syrup.