1/2tspVanilla Extract(Immitation Vanilla OK, may need to use a little more)
In mixing bowl large enough to dip a piece of bread, combine all in gredients (plant milk, chia seeds, cinnamon & vanilla) and whip. Allow mixture to sit at room temperature for two hours in order to allow the chia seeds to soak up the plant milk and become soft. This picture show the thick consistency of the final product.
Dip your favorite whole grain or gluten free bread.
Turn over and coat the other side. The mixture should stick to the bread easily. If it is not sticking, you may not have allowed the batter to sit long enough.
You will need a good quality non-stick pan. I recommend Bialetti brand which is hard anodized. Pre-heat your pan on medium low heat.
DEPENDING ON YOUR STOVE / Range top: I use an induction burner and the setting is on 4 – so just between medium low and medium. This should be similar on a coil burner. A gas burner would most likely need to be lower at about 1/4 or 2-3 on your setting. It has to be hot enough to crisp the outside of the bread without leaving the inside mushy. It may take a couple of tries to get the right heat setting.
You want to hear a slight sizzle when placing the battered bread in the pan. Cook for approximately 5 minutes on each side.
Once it is done cooking, there are plenty of ways to serve this dish. Pure maple syrup is one way.
It makes a great Sunday brunch dish!
You could also serve it with a berry cashew cream sauce!