In a medium bowl, combine the zucchini, buttermilk, egg, coconut oil, and vanilla.
In a large bowl, combine the whole wheat flour, all purpose flour, cinnamon, baking powder, and salt.
Add the wet ingredients into the dry, and fold using a silicone spatula until just combined.
Heat a nonstick skillet over medium-high heat. Drop ¼ cup of batter into the hot pan, and let cook for 2 to 3 minutes, until bubbles form on the surface. Flip, and cook for an additional minute. Repeat with remaining batter.