In a large mixing bowl beat milk, eggs, and peanut butter with a wire whisk or electric mixer on medium speed until well combined. Add Buttermilk Pancake Mix, stirring until smooth.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Spread batter into a circle about 6 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
To serve, brush undersides of warm pancakes with melted margarine or butter; fold each pancake over a banana piece. If desired, serve with Grape Syrup. Makes 16 pancakes.