Place chopped pecans in a small dry skillet and cook over medium-low heat, constantly stirring, until fragrant and lightly browned, 2 to 4 minutes. Remove from heat and let cool.

In a large bowl, whisk the flour, baking powder, sugar, cinnamon, nutmeg, and salt. In a separate medium bowl, whisk together the milk, mashed banana, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay. Fold in the nuts.

Heat a small nonstick skillet over medium heat. Once the pan is hot, prepare a lightly oiled paper towel by drizzling a small amount of vegetable oil or clarified butter (such as ghee) onto the towel; we like to use Avocado oil. Then, use the towel to spread the oil evenly over the surface of the pan. This will create a thin layer of oil that helps the pancakes cook evenly and release easily from the pan. Once the pan is lightly oiled, reduce the heat to medium-low to prevent scorching the first round of pancakes.

Using a ladle (or a ½ measuring cup), ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes.

Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with the remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.