In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, whisk together eggs, buttermilk, bananas, oil and vanilla. Pour the banana mixture over the flour mixture and stir just until combined.

Heat a non-stick frying pan over medium heat and brush with a little oil. Pour ¼ cup of batter per pancake onto heated pan and cook until bubbles appear and edges look slightly dry (1-2 minutes). Turn pancakes and cook until golden brown on other side and pancakes are cooked through (no raw batter in the middle).

Serve pancakes warm with butter, sliced bananas and maple syrup. Freeze leftover pancakes between layers of parchment or wax paper and reheat for 1 minute in microwave.