Warm a large skillet over medium heat and lightly grease as needed.

In a saucepan over medium heat, combine the pure maple syrup and culinary lavender. Bring to a low boil then turn heat to low and simmer for 5 minutes. Remove from heat and set aside.

In a medium bowl, whisk together 1 cup non-dairy milk with 4 tablespoons chickpea flour, 2 teaspoons vanilla extract and 1/2 teaspoon cinnamon until smooth. Dip each side of the bread into the batter then cook in the skillet on each side for 2-3 minutes, or until light golden brown.

Serve French toast warm with whipped cream, strawberries and lavender-infused syrup.