Add the flaxseed meal and water together in a small bow, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".
In a large bowl, add the flour, baking powder, cinnamon, nutmeg, and salt together and whisk until well combined.
In a separate bowl, whisk together the mashed bananas, milk, Agave, melted butter, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: **DO NOT OVERMIX**
Next, warm a skillet over medium-high heat for 1-2 minutes. Then, using a paper towel, add vegetable oil and grease the bottom of the pan.
Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with banana slices, warmed peanut butter, your favorite nuts (optional), and lightly drizzle with maple syrup, if desired.