Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 ½ cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
Pour one-half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.