Add all ingredients except the grated zucchini to a blender and blend until smooth. Note: If you don’t own a blender or prefer using a mixing bowl, simply whisk the wet ingredients together in a mixing bowl before adding in the dry ingredients. Stir in the grated zucchini.

Heat a large non-stick skillet or griddle to medium-low and add coconut oil to coat the surface. Measure out ¼ cup of batter and pour onto the hot surface. Allow pancakes to cook 4 to 6 minutes, or until the sides appear very firm and bubbles rise to the top. Carefully flip and continue cooking another 1 to 2 minutes, until cooked through.

Serve pancakes with butter and pure maple syrup!