Heat a frying pan to medium. Melt coconut oil and add 4 rings of fresh pineapple to the pan. Cook on 2 minutes each side, flipping carefully. You should see the beginnings of caramelization. Remove from pan and set aside.

In a food processor blend the bananas, eggs, coconut flour, and vanilla until a batter has formed. Re-grease the pan and pour out 2 large pancakes and as many small ones as will fit in your pan at a time.

Let the pancakes cook, and when you begin to see bubbles forming on the surface, place the pineapples and raspberries on the 2 large pancakes as shown. Slightly smush the raspberries. Place 1 raspberry in the middle of each small pancake as well.

Flip the pancakes and let cook on this side another 1-2 minutes. Remove carefully and flip back onto the pan to show the beautiful pineapple side! Repeat for the rest of the pancakes.