Place the grated zucchini in a colander to drain.
Combine 2 tablespoons of flax meal with 1/3 cup of water. Let sit for 5 minutes.
Measure out the flour, salt, baking powder and baking soda into a mixing bowl.
Place the milk, sugar, flax egg, vanilla, cinnamon and vinegar in a blender. Blend on high for one minute.
Add the liquid to the dry ingredients and mix together just enough to combine the ingredients.
Squeeze the zucchini, add to the pancake batter and fold it in.
Transfer to a baking pan to cook.
Cook at 350° F for 25 minutes or until an inserted fork or toothpick comes out clean.
Cook the berries, syrup, orange juice and water in a small pot over medium heat until the berries are softened.
Mix 1 T cornstarch and 1 T water in a small bowl. Add to the compote and continue cooking for 1-2 additional minutes so the compote thickens.
Serve the berry compote warm or cold with zucchini pancakes!!