Add apple, zucchini, egg, vinegar, oil and half the almond milk in a large bowl, blend with an immersion blender to incorporate (You could also use a blender.)
Add oatmeal, baking powder, cinnamon to bowl and stir to combine. Blend, adding more almond milk a little at a time. The batter should be thick and pourable.
Fold in chocolate chips, allow the batter to sit for 5 to 10 minutes.
Preheat non-stick griddle over medium heat. Spray or wipe with cooking oil. When the griddle is hot, pour about 1/2 Cup of batter onto the heated pan. Cook until the top surface of each pancake bubbles, about 2 to 3 minutes. When the edges are golden, flip each pancake and continue cooking until browned on the underside. Repeat until all batter is gone.
Serve pancakes with butter and maple syrup, if desired.
These pancakes refrigerate and freeze well. To reheat in the microwave, cover for 40 to 60 seconds at 70-percent power until warm. Freeze up to two months.