In a shallow bowl whisk to combine almondmilk, almond flour, flax meal, and maple syrup. Set aside for 10-15 minutes until batter thickens.
While batter rests, place four slices of bread on a clean work surface and spread each with 1 tablespoon almond butter. Top with remaining slices of bread to create sandwiches.
Place crushed cornflakes in a pie pan or large plate.
Warm 1 tablespoon oil in a large skillet over medium heat. Dip both sides of two sandwiches in milk batter, then coat in crushed cornflakes and place in skillet. Cook 5-6 minutes per side or until golden brown and remove from pan. Warm remaining tablespoon of oil and repeat assembly and cooking with remaining two sandwiches.