In a large bowl whisk together the flour, flaxseed meal, sugar, baking powder, baking soda, and salt.
In a medium bowl whisk together the butter, buttermilk, egg, and mashed banana. Pour the wet ingredients over the dry ingredients and mix with a spoon until the dry ingredients are just moistened. Do not over-mix.
Heat the canola oil on a griddle or non-stick skillet over medium heat. Drop the pancake batter on the pan by 1/4-cupfuls; spread if necessary. Arrange 3 to 4 slices of banana on the uncooked side of each pancake. Cook the pancakes until cooked through, about 3 minutes per side.
Top each serving of pancakes with the remaining sliced bananas. Serve with maple syrup.