To make the pancakes combine the flour, pecan meal, baking powder, cinnamon, and salt in a medium bowl. Mix well.

In a large bowl combine the crushed pineapple, brown sugar, banana, and eggs. Mix well.

Add half the flour mixture to the pineapple mixture and whisk until smooth.

Add in the milk, vanilla, and butter and whisk until smooth.

Add the remaining flour mixture and whisk until smooth.

Heat a large skillet over medium heat. Spray with nonstick cooking spray.

Pour a quarter cup of batter onto one side of the skillet and spread with a spoon to thin out. Repeat on the opposite side of the skillet.

Cook for 3-4 minutes on the first side then 2 minutes on the other side. Remove from pan and keep hot.

Repeat with remaining batter.

To make the praline pecans preheat the oven to 350 degrees.

In a medium bowl combine the butter, brown sugar, sugar, and corn syrup. Add in the pecans and mix well to coat.

Beat the egg whites until frothy then pour over top of the pecan mixture. Toss to coat.

Spread the pecans on to a baking sheet lined with parchment paper.

Bake for 30 minutes.

Remove from oven and stir. Reduce temperature to 275 degrees and cook for 30 more minutes, stirring every 10 minutes.

Remove from oven and cool completely.

To make the pineapple syrup combine all ingredients in a small saucepan over medium high heat.

Bring to a boil, stirring frequently. Reduce heat to medium low but keep the mixture at a low boil for 5-10 minutes or until it has thickened.

Remove from heat and cool at least 10 minutes before using.

To serve place 2-3 pancakes on each plate.

Sprinkle with a handful of the praline pecans. Then put a few slices of pineapple on top. Finish with a drizzle of pineapple syrup.