Combine the eggs, coconut milk, vanilla, baking powder, salt and coconut flour in a blender. Blend on high until fully combined, scraping down the sides of the container once or twice. Add the ½ cup shredded coconut and pulse the blender a few times to combine. Let the mixture sit and thicken while you heat your skillet.
Heat a skillet over medium heat until a drop of water splashed on it sizzles immediately. Brush with coconut oil or spray with cooking spray. Ladle a scant ¼ cup of the batter on to the hot skillet for each pancake. Cook until the edges of the pancakes look dry and the bottoms are nicely browned, about 2 minutes. Flip and cook until the pancakes are browned on the other side and the top of the pancake feels firm to the touch, another minute or two. Keep pancake warm while making the rest. Serve topped with the pineapple syrup and a sprinkling of shredded coconut.
Pineapple Coconut Syrup
Combine the water, coconut sugar and pineapples in a deep, heavy saucepan. Bring to boil and let boil for 4- 5 minutes until the liquid has reduced and the pineapples are soft. Let cool a little and serve.