1. Combine strawberries and chocolate powder in small bowl; stir to coat. Refrigerate until syrup develops, about 30 minutes. Fold in whipped topping; return to refrigerator. 2. Prepare pancake batter according to package directions. Let batter rest 5 minutes. 3. Heat 2 tablespoons butter, or spray generously with cooking spray, in large skillet over medium heat. Once butter melts, swirl it around pan to coat. Pour ½ cup portions of batter for each pancake allowing room for each to spread without touching. (You may have to do this in batches.) Continue with remaining 2 tablespoons butter and pancake batter. Once bubbles appear on the edges of pancakes, gently top with 3 to 4 banana slices and several chocolate chips, if desired. Let batter set then !ip pancakes to cook until done, about 1 minute more. 4. Top with reserved whipped topping and sprinkle of walnuts, if desired.