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Super Easy Pineapple Banana Pancakes Recipe

Banana Pineapple Oat Pancakes

What do you do with overripe bananas? I like this Tropical (oat flour) Pancakes recipe with Bananas, Pineapple, and Coconut.

Now that the mornings are starting to get colder, overnight soaked oats are not going to cut it to get me out of bed on a Monday morning! Hence, these Tropical Pancakes. A few a these put me in the Hawaii kind of mindset 😉

Banana Pineapple Oat Pancakes

Why call the Tropical Pancakes?

Simple. These pancakes have three main fruits that I found in Hawaii on my trip a couple of years ago.

I rescued old overripe bananas and mashed them to use as a base sweetener for the batter. Darker the bananas, the better for this purpose. You will never throw an overripe banana in the trash once you make this recipe.

I used Coconut milk to hydrate the homemade oat flour and form a batter. Nut milk is a great alternative to milk in pancake batter because it adds similar richness but keeps the batter light and results in fluffier pancakes.

This highlight of this recipe is pineapple which I used in two different ways. I cut some pineapple into small cubes, size of chocolate chips and folded them in the batter and then I also used pineapple for the topping. For the topping slightly cook the pineapple in a saucepan for a few minutes. This helps to soften the pineapple by tenderizing the fruit fibers texture and brings out the sweetness.

Banana Oatmeal Pancakes with Pineapple

Tropical Pancakes with Banana, Pineapple and Coconut

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Easy oatmeal banana pineapple and coconut pancakes to jump-start any morning.



  • 1.5 cups of oat flour (I just blend oats in the blender to make the flour at home.)
  • 2 overripe bananas
  • 1 cup chopped pineapples
  • 3 t baking powder
  • 1.5 cups of coconut milk
  • 1 egg
  • 3 T coconut oil (molten)
  • 1/2 t salt
  • 1.5 t vanilla


  • 1.5 cups diced pineapple
  • 2 cup water
  • 1 T brown sugar
  • 1/2 t salt



    1. Mash bananas in a mixing bowl.
    2. Add egg, coconut oil, salt, vanilla, and whisk it together.
    3. In another mixing bowl mix flour and baking powder.
    4. Add dry ingredients to the wet mixing bowl and slowly add coconut milk and whisk until batter is formed. Now add chopped pineapple and mix.
    5. Heat a griddle, add butter to grease, pour batter, cook until you see bubbles on the rim, then flip and cook for another min or so on this side.


    1. For the topping, add the ingredients in a small saucepan and cook on medium heat until it comes to a boil.
    2. Then lower the flame and let it simmer for 15-20 mins until pineapple is softened.

    Stack them and top with a couple of spoonfuls of the pineapple topping and your Monday is all set!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 17gCarbohydrates: 29gFiber: 3gSugar: 10gProtein: 5g

Nutrition information isn’t always accurate. I would not make any major life decisions based on this.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram(tag @taruntriedit and #acrosskitchenlines)

If you are looking for any help in making this recipe or trying a vegetarian diet in general, feel free to reach out to me. You can comment here or DM me on Instagram. If you give this recipe a try, share your pictures with me on Instagram @t_as_in_tarun or use #acrosskitchenlines.  If you have a recipe you want to cook with me, count me in! Please send me a message or leave a comment.

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