In a large bowl, mix together the flaxseed, water, and banana until well combined. Allow the mixture to sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk to the bowl and whisk to combine.
Sprinkle the flour, baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top of the mixture. Stir until all the ingredients are combined, but the batter is still slightly lumpy. If the batter is too thick to scoop, add an additional 1 tablespoon of almond milk and stir.
Heat a nonstick skillet or griddle over medium heat. Brush the skillet with a small amount of olive oil.
Using a ⅓-cup measuring cup, pour the batter onto the pan. Use the back of the cup to spread the batter slightly.
Cook the pancakes for about 1½ minutes per side, or until bubbles appear. Adjust the heat to low as needed to prevent burning the outsides while the middles cook. Start with medium heat and reduce to low heat as the pan retains residual heat after each batch.
Serve the pancakes with maple syrup, sliced bananas, and pecans, if desired.