Add dry ingredients (1/2 cup garbanzo flour, 2 tbsp sugar, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg) to a small mixing bowl and give them a stir.
Add 3/4 cup of plant milk and 1 tsp vanilla extract and stir with a whisk until you have a smooth batter. (Don't taste the batter! It's awful before it's cooked).
Pour into a shallow bowl or plate.
Put butter in the bottom of a skillet, turn to medium-low heat and allow the pan to warm up while you dip the bread.
Dip the slices of bread into the batter. Allow it to sit for about 10 seconds on each side to absorb the batter.
Place the soaked bread in the skillet and fry for about 3-5 minutes on each side until they are dark brown and slightly crispy (Make sure you cook the chickpea batter completely. Raw chickpea batter tastes terrible!)
Video
Notes
Use a good quality bread that is a day or two old so it's a little dry, allowing it to soak up the batter. The better the bread the better the base of the French toast.
Use enough butter or oil in the skillet to crisp up the toast for an authentic taste.
Don't taste the chickpea batter! Raw chickpea batter tastes terrible before it's cooked. It's delicious once cooked, but be sure that you don't have any wet raw batter on your cooked toast.
Your batter should be like a thin pancake batter. Thin enough for the bread to soak up some of it, but thick enough to stick to the bread.
If your batter is too thick add a few tsp of water to thin it out.
If your batter is too thin add a few tsp more chickpea flour to thicken it.
If you want an eggier taste, you can use black salt instead of regular salt. (If you have never used it before, fair warning... it has a strong sulfur smell once wet. The smell and flavor do subside once it has cooked).