In a medium bowl, whisk egg with coconut milk, sugar and vanilla. Add dry ingredients and stir until almost combined. Add pineapple and mix well.
Cook on greased griddle over medium heat, using 1/4 cup batter for each. Turn when bubbles have appeared on surface and edges look dry. Serve right away or keep cooked pancakes warm on a baking rack in a 200ºF oven.
Warm syrup in a small pot over low heat, stir in rum just before serving.