Stir together the ground flax seed and water in a small bowl to make flax "eggs." Allow this mixture to sit and thicken, stirring occasionally, while you’re preparing the rest of the recipe, about 10 to 15 minutes.

In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the mashed bananas, almond milk, maple syrup, and vanilla extract together.

Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and stir to combine.

Heat a pancake griddle or skillet to just below medium heat. Add enough oil to coat the surface.

Measure about 1/8 cup of batter and pour it onto the hot griddle/skillet until you run out of room, being careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm up.

Flip the pancakes and continue cooking until they’re cooked through, another minute or two.

Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite pancake toppings.