Mix into a large bowl the buckwheat and rice flour with salt and baking powder.
Add milk, olive oil and mix with a whisk to obtain a smooth batter.
Shred finely the zucchini and add it to the pancake batter with salt, pepper and turmeric powder to taste. Stir using a spoon to distribute evenly.
Rub with a paper towel a little oil on a non stick pan, heat it then pour a heaping spoon of batter to form each pancake. Cook the pancakes 5 minutes each side on a low heat; serve hot or warm as you prefer.
*If you want to add to these healthy zucchini pancakes some more proteins you can substitute rice flour with chickpea flour (for vegans) or half plant milk with egg whites (for vegetarians).