I didn't have great results using almond milk but I don't often use it so it may have just been the particular brand I used. I also had to use much less milk when I used almond milk because it didn't react properly with the vinegar, making the batter runny. I recommend starting with 240ml (1 cup) and adding more if you need it. The batter should be at dropping consistency, otherwise you'll end up with really thin pancakes. A better substitute for soy milk may be oat milk as it's a lot creamier than almond but I haven't tested that one out yet.