1 heaping Tbsp chia seeds (whole or ground into a fine meal so they’re undetectable) can be put in whole in blender
1/2 Tbsp date syrup
1 cup unsweetened almond milk (or any non-dairy milk)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
4-5 slices bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)

1 heaping Tbsp chia seeds (whole or ground into a fine meal so they’re undetectable) can be put in whole in blender 1/2 Tbsp date syrup 1 cup unsweetened almond milk (or any non-dairy milk) 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 4 -5 slices bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)

Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes. If you're using whole flax seeds put all the liquids in the high powered blender.
Preheat griddle to medium heat (~350 degrees F / 176 C

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.