Melt butter in a skillet; add brown sugar, salt and reserved syrup from Bruce’s Candied Yams Cut Sweet Potatoes.

When hot, add bananas and cook (low temperature) until caramelized – carefully turning once with a fork; dust with freshly grated orange zest; keep warm.

Smash the Bruce’s Candied Yams with the tines of a fork until smooth. Whisk together the pancake mix, water and sweet potatoes.

Heat pancake griddle to medium heat and grease with butter. Using a large cookie scoop or ladle, pour batter onto griddle and turn when the edges are golden. Flip the pancakes and cook until the edges looked cooked.

Remove pancakes and stack onto a serving platter or individual plates.

Spoon caramelized bananas onto pancakes and scatter with toasted walnuts (spoon any excess pan syrup onto walnuts). Add whipped cream, if desired.