How to Make It
In a medium bowl, whisk the almond creamer with the flour, ground flax, brown sugar, vanilla, cinnamon, salt and the 1 tablespoon of maple syrup until a thick batter forms. Let stand at room temperature for 10 minutes.
In a large nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Dip 2 slices of the bread in the batter, coating both sides and letting some of the excess batter drip off. Add to the skillet and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer the French toast to a platter and keep warm. Repeat with the remaining bread, batter and oil. Serve with maple syrup and sliced bananas.