1. Heat up a large skillet over low-medium heat. You want the pan to be evenly warm before you add the batter.
2. In a large bowl combine flour, baking powder, cinnamon and salt.
3. In a separate bowl combine maple syrup, milk, eggs and vanilla extract.
4. Slowly add wet ingredients to dry ingredients until just incorporated. Stir in shredded zucchini and chocolate chips if desired.
5. Add 1/2 tbsp of butter or oil until melted in skillet.
6. Using a 1/4 cup scoop batter onto skillet making sure not to overcrowd.
7. Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side.
8. Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1/2 tbsp of butter or oil each time you add new batter.
9. Top with toppings of choice and maple syrup.
10. Store in refrigerator for up to 3 days or see instructions above for freezing.

*You can also sub in whole wheat flour or all-purpose gluten-free flour. You may need to adjust the milk ratio so add more 1 tablespoon at a time.