In a bowl, mash the bananas as smoothly as you can, then whisk in the buttermilk, egg, melted butter, vanilla and almond extracts, and brown sugar. It's okay if there are small lumps of banana all throughout.
Separately, whisk together the flour, spices, baking soda and salt. Add the dry ingredients to the wet, and whisk just until moistened.
Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees F.
Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.