For Rum Maple Cream: Whip cream in bowl of mixer fitted with whisk attachment until soft peaks form. Beat in maple syrup and rum until incorporated. Spoon mixture into pastry bag fitted with #6 plain tip. Refrigerate until ready to use.
For Each Serving: Stir finely chopped cookies into pancake batter.
For each serving, melt 1 Tbsp. butter on 325°F flat top griddle. Make 4 pancakes, using 1/2 cup batter for each. Cook pancakes until bubbles form on surface. Turn and cook 1 to 2 min. or until cooked through.
Stack 2 pancakes on serving plate. Pipe 1-3/4 oz. Rum Maple Cream onto top pancake in 6 "spokes" from edge to within an inch of the center; fill in center with 1/4 oz. Rum Maple Cream. Arrange half the banana slices between the "spokes" and in the center. Sprinkle with half the coarsely crushed cookies. Cover with 2 more pancakes and repeat topping with Rum Maple Cream, bananas and cookies. Serve immediately with 1 oz. maple syrup.