Makes 3 servings
Macros:246 cal, fat 11g, carbs 32g, protein 5g, fibre 5g
1/2 tbsp chia seeds
1/3 Tbsp maple syrup (for batter) + 3 tbsp for dipping
2/3 cup unsweetened almond milk
Dash ground cinnamon
1/4 tsp vanilla extract
3 slices ezekiel OR gluten-free bread
1 tbsp coconut oil
3 tbsp coconut whipped cream (1 tbsp per serving)
Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge for 10-20 minutes.
Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp 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 25-30 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 - 3-4 minutes. Top your serving with 1 tbsp coconut whipped cream and 1 tbsp maple syrup. Save the other 2 servings for the future days.