To prepare pancakes:
Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture. Stir until blended but still slightly lumpy. Add pecans.

Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Cook until golden brown, about 2 to 3 minutes per side.

To prepare banana topping:
Peel and slice bananas into 1/4-inch slices. Melt butter in large skillet over medium heat. Add brown sugar and banana slices. Sauté 4 to 5 minutes. Remove from heat and add vanilla extract..

To serve:
Place 2 to 3 pancakes per plate, top with about 1/3 cup banana topping, then drizzle with pancake syrup if desired.