In a large bowl, whisk together the whole wheat pastry flour, ground flaxseed meal, cinnamon, baking soda, baking powder and salt.
In a medium-sized bowl, mash the bananas with the back of a fork. Whisk in the eggs and maple syrup until smooth, then whisk in the milk.
Pour the banana mixture into the flour mixture and stir to combine.
Heat a nonstick skillet over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.