Prepare your zucchini (and squeeze out the excess water).
Add the zucchini, coconut yoghurt, almond milk and apple cider vinegar to a bowl and mix together until combined.
In a separate small bowl combine all of the remaining ingredients, making sure there are no clumps.
Add the dry ingredients to the bowl of wet and stir until well combined, trying not to over mix.
Heat a non-stick pan with a little bit of vegan butter/or oil over a low heat.
Once heated, add a tablespoon of batter for each pancake (makes approx. 8 medium pancakes) and cook for 2 minutes until bubbles appear on top and has almost cooked through, flip and cook for a further 1-2 minutes.
Repeat process until there is no batter left.
Enjoy with your favourite toppings!
Serve with a generous drizzle of Macro Mike PB+ and berries for the ultimate stack.