Heat a large non-stick skillet over medium-high heat.

Place oats in a blender and blend until finely chopped.

Add banana, cinnamon, baking soda, eggs, vanilla and 1/3 cup water to the blender. Blend until just smooth. Use immediately, mixture will thicken on standing.

Reduce heat of the skillet to medium-low.

Cooking in two batches, spray skillet with oil. Spoon 2 tablespoons of oat batter onto skillet, shaping each into a 2-inch round. Cook for 2 minutes, then flip. Gently press each pancake down to increase to a 3-inch round. Cook for 3 to 4 minutes or until puffed, cooked and golden.

Divide pancakes among serving plates. Top with yogurt, mango, and pineapple. Drizzle with peanut butter. Serve warm.