Whisk together the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt in a medium bowl. Add the eggs, buttermilk and rapeseed oil, and whisk to combine. The mixture will be quite thick, similar to mashed potato.
Heat a large, non-stick frying pan over a medium-low heat and add a little bit of rapeseed oil. Shape the mixture into 12 rounds (each one around 8cm in diameter) and add to the pan, flattening them out slightly with a spatula. You may need to do this in a couple of batches. Cook for 2-3 mins per side, until golden and cooked through.
Serve the pancakes topped with the sliced banana, a drizzle of agave syrup and some coconut flakes.