In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the egg, milk, and vanilla. Stir just until combined. Gently fold in the coconut oil, pineapple, and shredded coconut.
Heat a skillet on medium heat and spray with non-stick spray. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove the pancake from the pan and repeat the process until all the batter has been used. Grease the skillet with the remaining coconut oil in-between cooking the pancakes as needed.
Combine the blueberries and honey in a blender and puree until smooth. Pour over cooked pancakes, enjoy!