Mix all the dry ingredients (the first 6) together in medium-sized bowl.
In a blender, blend together milk, eggs, banana, olive oil, and vanilla. Pour into dry ingredients and stir well.
Fold in zucchini.
On a griddle or frying pan over medium heat, spray lightly with olive oil cooking spray and pour 1/4 cup batter about 1 inch apart. Once there starts to be bubbles on top, flip your pancake. Cook for additional 1 to 2 minutes until pancake is golden brown.
Serve with coconut oil spread on top with fresh berries or banana slices and pure maple syrup.