In a medium bowl, whisk together the cornstarch, nutritional yeast, cinnamon, baking powder, and a tiny pinch of salt. Add the almond milk and maple syrup and whisk until smooth. Pour into a shallow baking dish.

Heat a nonstick griddle or skillet over medium heat and brush with coconut oil.

Dip each slice of bread into the almond milk mixture, turning to coat both sides. Place into the skillet and cook for 2 minutes per side, or until golden brown. Reduce the heat to low as needed to cook thoroughly without burning. Work in batches if necessary, brushing the skillet with more coconut oil between batches.

Serve with maple syrup.