In a small bowl, mix together dry ingredients.

In another bowl, whisk together the eggs, milk, ¼ cup maple syrup and vanilla extract.

Add the wet ingredients to the dry and mix until combined.
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Heat up a few tablespoons of coconut oil in a small frying pan. Dip one piece of the pineapple into the batter to coat, and place gently in the frying pan. Cook for a few minutes on each side, until golden brown. Remove from pan and set to drain on kitchen paper.

Repeat until all pieces of pineapple have been cooked.

To make the blueberry compote:
Add the blueberries and 2 tablespoons of maple syrup to a small pan. Heat up gradually over low heat, stirring regularly to prevent the berries from sticking. Cook for a few minutes, until berries are soft.

Stack the pineapple fritters on four plates and drizzle with the blueberry compote.

Serve and enjoy!