Add some rolled oats to a blender or food processor and blend or process

Then, add the almond milk and eggs to the blender or food processor and blend it a few more seconds so all the ingredients are well incorporated. After that, pour the mixture into a large mixing bowl and set aside.

Using a box grater, grate a zucchini to yield 1/2 a cup of zucchini. Place the grated zucchini onto a kitchen towel, gather up the ends of the towel, and twist the towel tight so as to squeeze out as much liquid as possible from the zucchini. Then add the zucchini to the batter.

Add the chocolate chips, baking powder, salt, cinnamon, and vanilla to the batter and stir well with a spatula.

Let the mixture sit on the kitchen counter for about 10 minutes. This is an important step as the oats will absorb the liquid and the mixture will thicken up. The thicker the mixture, the easier it is to make pancakes that rise up beautifully.

When the ten minutes are up, grease a large pan or skillet. If you have a griddle, feel free to use that. When the pan is hot, add 2 to 4 tablespoons of the pancake batter onto it, and let cook for 2-3 minutes. When there are a few bubbles on top, flip and cook the pancakes another 2-3 minutes, before removing from the stovetop. Repeat with the rest of the batter.

Serve the zucchini pancakes with butter and maple syrup and enjoy!