banana, pecans, and maple syrup for topping (optional)
Heat a large skillet or griddle on medium heat.
In a medium bowl, combine pineapple, banana, eggs, and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour 1/4 cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
Serve with banana slices, pecans, and a healthy drizzle of maple syrup!