Rinse and grate the zucchini squash.

In a large mixing bowl, whisk together the almond flour, oat flour, ground cinnamon, baking powder, and salt (dry ingredients).

In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and maple syrup (wet ingredients). Add in the shredded zucchini and stir well to combine.

Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.

Allow pancake batter to sit for 10 minutes before making pancakes.

In a large non-stick skillet, add enough coconut oil or grapeseed oil to generously coat the bottom (1 to 2 tablespoons), and heat to medium.

Measure out ¼ cup of batter and pour it on the hot skillet.

Allow pancakes to cook until several small bubbles rise to the surface and the sides firm up, about 2 minutes.

Carefully flip and cook an additional 1 to 2 minutes, or until pancakes are cooked through.

Repeat for the remaining batter, adding more oil as needed.

Serve with butter and pure maple syrup.