Preheat a griddle (or a large non-stick skillet) to medium heat. In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, and salt. Stir well.
Add the crushed pineapple and juices, shredded carrots, shredded coconut, butter, and egg. Mix well until smooth and thick.
Let the batter rest while you make the cream cheese maple syrup. Place the cream cheese and maple syrup in the blender. Puree until smooth.
Butter (or oil) the griddle. Use a 1/4-cup scoop to portion the batter onto the griddle, leaving plenty of space between each portion. Use the bottom of the scoop to spread the batter into 4-inch circles. Cook for 2-3 minutes, until bubbles start to form on the top. Then flip the pancakes and cook another 2-3 minutes, until fluffy in the center.
Re-butter the griddle and repeat with remaining batter. Once all the pancakes are cooked, stack them on plates and drizzle with cream cheese maple syrup.