Place ground flaxseed in a small bowl and stir in the water.

Let sit for 15 minutes or so, until the flax has soaked up some of the water and turned a little bit gelatinous.

In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a medium mixing bowl, mash the bananas.

Add mashed bananas to the dry ingredients along with the flax mixture, milk, and vanilla.

Whisk slowly and gently until there are no dry pockets but batter is still somewhat lumpy.

Pour in the melted vegan butter or oil and whisk until incorporated.

Let the batter sit for five minutes before proceeding.

Set a skillet over medium heat. Brush it with a little bit of safflower oil.

Dollop batter onto the skillet a scant ¼ cup at a time, leaving plenty of space between pancakes.

Cook until pancakes are browned to your liking on the underside, and the tiny bubbles on top don't fill back in after they pop.

Flip and cook a minute or two more, regulating the heat as necessary to coordinate browning and cooking through.

Continue cooking pancakes in batches until batter is gone. If you would like to serve them all at once, you can keep earlier pancakes warm on a baking sheet set in a 200°F oven while you cook the rest.

Serve right away. These pancakes are great with maple syrup, sliced bananas, berries, a dollop of vegan yogurt — you name it.