Sift the flour with the baking powder and bicarbonate of soda. Mix together the buttermilk, melted butter and eggs. Make a well in the flour mixture and slowly add the buttermilk mixture, mixing well until you have a smooth batter. Stir in the milk and half the blueberries.
Heat a heavy-based frying pan and brush with a little oil. Add a small ladle full of batter mix to the pan and cook for 1-2 minutes until the mixture begins to set and bubble and the underneath is nicely browned. Flip over with a palette knife and cook for a further minute. Transfer to a plate and continue until all the mixture is used up.
Whisk the double cream until you have soft peaks, then stir in the icing sugar and vanilla extract and whisk a little more until thickened.
Serve the pancakes with a dollop of the vanilla cream, remaining blueberries, sliced bananas and a drizzle of honey.