In a large mixing bowl, whisk together mashed bananas, sugar, orange juice concentrate, vegan margarine, flax meal, salt, vanilla, cinnamon, and almond milk.
In separate smaller bowl, stir whole wheat flour and baking powder until combined. (Or, if you're lazy like me, just dump the flour and baking powder into the first mixing bowl, and save yourself the time of washing a second bowl.)
Combine/whisk wet and dry ingredients together until well incorporated.
Heat your griddle or non-stick skillet to medium/medium-low heat, and spray with cooking spray.
Pour 1/4 cup of batter onto hot griddle or skillet and wait until small bubbles begin to appear on the surface/sides of batter. Flip pancake and cook for another 60 to 90 seconds on the other side. You may need to adjust your stove-top temperature a little bit to achieve a perfectly cooked pancake.
Serve hot with vegan margarine or peanut butter, warm maple syrup, and sliced bananas.