We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier in the pan than batter made with milk, scorch more easily, and don't brown well. What can I do to get a more satisfactory pancake with almond milk?
Have you considered using soy milk? I used soy milk for making my pancakes this year for the first time and they worked out great. I followed this recipe from Delia Smith -http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226
The just opted to use soy milk and used oil instead of butter. My partner couldn't notice any difference in taste compared to previous years. Although I didn't try one that wasn't flavoured with lemon and brown sugar.
Also, I've found that generally if you leave pancakes in the pan a little longer than you think necessary before flipping they come away from the bottom of the pan far easier, especially if using a non-stick pan.
I use almond milk as a milk replacement, almost exclusively. I was about to say when I made pancakes with almond milk they turned out fine, when I realized I made Buttermilk pancakes instead of just regular pancakes. I compared recipes for normal and buttermilk and noted that there was far less milk called for in the Buttermilk recipe (makes sense).
In short: you may try finding a recipe that does not call for so much milk, such as a buttermilk pancake recipe.
For reference, the recipes I compared had 1 1/4 cups of milk in the original recipe versus 1/4 cup in the Buttermilk recipe.