Preheat oven to 200 degrees F.
In a medium bowl, combine flour, oats, ground flax seeds, spices and baking powder.
In a large bowl, beat together whole eggs and egg whites.
Stir in pumpkin, honey and almond milk-vinegar mixture (the vinegar will curdle the almond milk) until well combined. Fold in chopped bananas.
Add dry mixture to egg-pumpkin mixture, folding just until combined. (Do not over-mix.)
Lightly coat a large skillet with olive oil spray; heat over medium setting.
Ladle pumpkin-banana mixture by the 1/4 cup full (smaller or bigger depending on your preference) onto hot pan.
Cook 1 to 2 minutes or until small bubbles appear and pancakes are lightly browned. Carefully flip the pancakes, cooking only until done, about 1 minute. (Cut open one to test. If not cooked through, allow pancakes to cook a little longer.)
Remove to an oven-proof platter and keep warm in oven. Repeat process with remaining batter.
Pour syrup over hot pancakes. Serve immediately.