In a small bowl whisk together the dry ingredients: gluten free flour blend, ground golden flax, salt, baking soda, cinnamon, and nutmeg. Add remaining ingredients, except the zucchini. Mix everything together. We used an immersion blender to mix this part of the recipe. The batter will be thick. Add zucchini and stir into batter. If batter seems too thick, add more milk substitute until batter is the correct thickness for pancake batter.