Recipe Vortex

2 cups unsweetened plain non-dairy milk

1/4 cup flaxseed meal (ground flaxseeds)

1 tablespoon raw organic sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/2 loaf day-old sourdough peasant boule or ciabatta, cut into 12 slices

1 to 2 tablespoons coconut oil

Maple syrup, for serving

Place 2 cups non-dairy milk, 1/4 cup flaxseed meal, 1 tablespoon raw sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a large, shallow bowl or baking dish, and whisk to combine. Let stand for 10 to 15 minutes for the flax to activate and thicken the batter. Meanwhile, cut 1/2 loaf sourdough or ciabatta bread crosswise into 12 slices.

Heat a large nonstick skillet over medium-low heat and add enough coconut oil to lightly coat the bottom, about 1 tablespoon. Working with 3 to 4 pieces of bread at a time (they should fit in a single layer in your pan), soak them in the batter until saturated but not falling apart, about 10 seconds per batch. Pull the bread out of the batter, let the excess drip back in, and lace in the skillet. Cook until the bottom is evenly golden-brown, 4 to 5 minutes. Flip and cook until the second side is brown, 3 to 4 minutes more.

Remove from the skillet and repeat with the remaining bread, adding more coconut oil to the pan as needed. Serve warm with maple syrup.