Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans.
I found this in an old copy of my Cooking Light magazines and decided to try it. The pancakes turned out great. (I didn't try making the cinnamon-rum syrup, but we ate them with honey or maple syrup.) I have tried making banana pancakes with mashed bananas but they didn't turn out right, so the fact that these were chopped may have made the difference. And they were delicious cold later in the day too!