Finely shred the zucchini (you can use a food processor or a cheese grater). Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.

Allow to sit overnight in the fridge (optional).

Heat 1/4 Tbsp. coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil. Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.

Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)