Reheats well in the toaster!

2 cups unsweetened soy milk (or other non-dairy milk)
1/4 cup cornstarch
1/4 cup chickpea flour
1 Tbsp ground flaxseeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
Optional: 1/2 tsp kala malak (black salt) for eggy flavor
1 Tbsp pure maple syrup
1 Tbsp vanilla
8-12 slices thick sliced quality bread, such as ciabatta or french
2-3 tablespoons vegan butter or oil for griddle, optional
For serving: maple syrup or fresh fruit

2 cup s unsweetened soy milk (or other non-dairy milk) 1/4 cup cornstarch 1/4 cup chickpea flour 1 Tbsp ground flaxseeds 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 Tbsp pure maple syrup 1 Tbsp vanilla 8 -12 slices thick sliced quality bread, such as ciabatta or french 2 -3 tablespoons vegan butter or oil for griddle, optional

In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, flours, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.
Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the flours will settle to the bottom of the bowl.
Dip each side of the bread in the batter briefly, then add the bread to the pan, optional to sprinkle a little more cinnamon over the bread Cook for 2-3 minutes on each side, until golden brown.
Optional: Use all cornstarch flour or all chickpea flour instead of half and half