Grease your skillet generously with olive oil and preheat it over medium-low heat on your stovetop.
In a medium bowl, combine water or non-dairy milk, arrowroot starch, maple syrup, and ground cinnamon, if using. Stir well until the mixture is smooth and well combined.
Dip one slice of bread into the mixture, allowing it to soak just enough to coat both sides. Lift the bread out and let any excess liquid drip back into the bowl.
Place the coated bread into the preheated skillet. You should hear a satisfying sizzle as it hits the pan.
After a minute, slide a spatula under the bread to check if it’s sticking to the skillet. If it’s golden and firm, it’s time to flip.
Continue cooking on the other side until both sides are golden brown and crisp, flipping every minute or two.
Repeat this process with the remaining bread and egg mixture, stirring the mixture each time.
Keep the cooked French Toast slices warm in an oven set around 200ºF while finishing the rest of the batch.
Once all the French Toast is cooked, serve it warm with your favorite fruits and a drizzle of maple syrup.
