In a small bowl, whisk together the ground flaxseed and water and set aside to thicken.

In a mixing bowl, mix together the non-dairy milk and apple cider vinegar and allow them to sit until a "buttermilk" forms.

In a separate mixing bowl, whisk together all of the dry ingredients, from the oat flour to the salt.

Grate your zucchini using a thin grater and squeeze out excess liquid with your hands. Then coarsely chop the zucchini to make sure no long pieces remain.

Once you milk has thickened and formed a buttermilk, add in the thickened ground flax egg, the maple syrup, the coconut oil and the shredded zucchini and mix until combined.

Pour the wet ingredients into the dry ingredients and barely mix everything together until just combined. You don't want to over mix or else the whole wheat flour will get tough. It's okay if there are spots of flour remaining.

Heat a non-stick saucepan on medium heat (or coat your pan with oil) and drop ¼ cup amounts of batter onto the pan, using the back of spoon to spread the batter out into a thin, even layer.

Allow the base to cook through until the top start looking cooked through as well. Then flip the pancake over and continue cooking until browned.

Continue this process with the remaining batter until all the batter has been used.

Serve the pancakes warm with maple syrup and whatever toppings you desire!