Melt 30 g butter, let it cool down a little. Mix flour, baking powder, vanilla sugar and 1 pinch of salt in a bowl. Whisk egg and buttermilk. Stir in liquid butter with the whisks of the mixer.
Stir in the flour mixture by the spoonful. Let the dough swell for about 10 minutes.
Peel and slice the bananas and turn them in lemon juice. Heat 1 tsp. butter in a coated pan. Bake pancakes in it portion by portion. For this purpose, add 1-2 tbsp. batter per pancake to the pan.
Spread some banana slices and almonds on the dough circles. Bake at medium heat for about 3 minutes on each side. Keep ready pancakes warm in a hot oven (approx. 50 °C). Bake a total of about 16 pancakes with the remaining butter, dough, banana slices and almonds.
Arrange the pancakes with the rest of the bananas on plates. Drizzle with maple syrup.