Combine flour, baking powder, salt, nutmeg and cinnamon in medium bowl. Stir in walnuts, oats, 2 Tbsp. (30 mL)melted Becel® Vegan margarine, then club soda. Let batter stand 5 minutes to thicken.
Melt 2 tsp. (10 mL) margarine in large nonstick skillet over medium-high heat, then drop batter by 1/4-cupfuls (60 mL). Cook pancakes, turning once, until done. Repeat with remaining margarine and batter. Serve, if desired, with sliced bananas, maple syrup and a dollop of margarine.