In a medium bowl, mix together dry ingredients. In a separate bowl beat eggs until blended, then add almond milk, agave and vanilla.
Combine the liquid and dry ingredients, still until smooth. Let sit for 3 minutes. Add extra almond milk if batter is too thick.
Coat your pan with ghee or butter. Heat over medium heat and pour 1/4 cup of batter per pancake. Cook until bubbles come to the surface, then flip.
For the banana topping, slice one banana into 1/2 inch slices and place in the pan.
Drizzle agave nectar over banana slices and saute until glazed on each side.
Serve pancakes with shredded coconut and glazed bananas on top. ENJOY!