For the pancakes, in a mixing bowl add all of the wet ingredients together and whisk. Add the dry ingredients (not the pineapple) and mix until smooth. Set the batter aside while you make the syrup.
In a medium sauce pan, bring the butter, sugar and evaporated milk to a boil. Once the sugar is dissolved (about 3-5 minutes), turn the heat down and add the pineapple, vanilla and salt. Blend with a hand mixer until smooth (or you can keep the chunks of pineapple if you wish).
When the syrup is finished cooking you can start making the pancakes.
To the pancake batter add the pineapple chunks and coconut and fold it gently into the batter.
Heat a flat griddle to medium heat. Spray with cooking spray. Pour about 1/3 cup of the batter onto the griddle and cook until the pancake is golden brown on the bottom and then flip to the other side to cook for another minute or two.
Remove the pancakes from the griddle and serve with the syrup.
If you would like to use powdered eggs, simply replace the fresh eggs with 2 Tbs. egg powder and 2 Tbs. water to the recipe as normal.