In a large bowl, combine oats, flours, baking soda, baking powder, salt and cinnamon, set aside.
In another bowl, whisk together the buttermilk, oil, vanilla, eggs and sugar. Gently stir in the zucchini and nuts.
Add the wet mixture to dry mixture and stir to combine. Do not over stir because the pancakes will be tough. Some lumps are okay.
Ladle 1/3 cup batter onto a hot, greased griddle. Cook 2 to 4 minutes per side. Serve with butter and maple syrup.