Sift the flour and baking powder into a bowl and stir in the sugar. Whisk together the buttermilk, orange juice and eggs. Pour the buttermilk mixture into the flour and whisk until smooth. Stir in the diced banana.
Heat the butter and olive oil together in a frying pan and add 1 1/2 tablespoons of the batter for each pancake. Cook for 3 to 4 minutes, until golden, and then carefully flip and cook for a further 1 to 2 minutes. Serve drizzled with a little maple syrup and a dollop of natural yoghurt.