Grate about half a medium zucchini using the fine side of your grater. If watery, squeeze out excess moisture with a clean kitchen towel or paper towels.
In a medium bowl, whisk together the 2 large eggs, melted coconut oil, and pure maple syrup until fully combined and slightly frothy.
In a separate bowl, sift together the coconut flour, tapioca flour, baking powder, ground cinnamon, and a pinch of sea salt.
Add the grated zucchini to the wet ingredients and stir gently to combine.
Gradually add the dry ingredients to the wet mixture, folding gently until a thick batter forms. Add a splash of milk or water if too dry.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Using a 1/4 cup measure, scoop batter onto the skillet and shape gently.
Cook pancakes for 3-4 minutes until bubbles form and edges are set, then flip and cook for another 2-3 minutes until golden and cooked through.
Serve warm with toppings like fresh fruit, maple syrup, yogurt, nut butters, or toasted coconut flakes.
