Ingredients

Ingredients

1 tbsp flaxseed meal

3 tbsp lukewarm water

1 cup garbanzo bean flour

1/2 tsp ground cinnamon

1/2 tsp kosher or sea salt

1/2 tsp vanilla extract

1 cup water

8 slices allergen-friendly bread

1 pint fresh berries

4 tbsp dairy-free, soy-free margarine, optional

1/2 cup pure maple syrup or agave nectar

Instructions

1. Preheat a skillet or nonstick griddle over medium-high heat.
2. In a small bowl, whisk together the flaxseed meal and water. Let stand for 5 minutes and whisk again; it will be gelatinous. Set aside.
3. In a medium bowl, combine the flour, cinnamon and salt.
4. Again whisk the flaxseed mixture and add to the flour mixture along with vanilla.
5. Whisk in water 1/3 cup at a time. The batter will be thick.
6. Pour batter into a shallow pan.
7. Dunk each slice of bread into batter, soaking each side. Gently shake off excess batter and place bread slices onto hot, lightly greased skillet. Cook until golden, about 1 - 2 minutes. Flip bread over and cook until other side is golden, approximately 1 - 2 minutes. Repeat with remaining bread slices. Batter will thicken as it sits. Add 1 tbsp water as needed to thin batter.
8. Serve hot with fresh berries or seasonal fruit, margarine and pure maple syrup or agave nectar.