• 1 heaping tablespoon chia seeds, whole or ground into a fine meal so they're undetectable
• 1/2 tablespoon agave nectar or maple syrup, or sub honey if not vegan
• 1 cup unsweetened almond milk or any nondairy milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon vegan butter or coconut oil
• 4 to 5 slices bread; it's important to use a sturdy, rustic bread or it can turn out soggy and soft

Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10 to 20 minutes. Preheat griddle to medium heat, about 350 degrees, and grease with 1 tablespoon vegan butter or coconut oil. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25 to 30 seconds total to soak. Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well, 3 to 4 minutes. Top with desired toppings: I went with coconut whipped cream, strawberries and maple syrup.