In a cup, combine the nondairy milk and apple cider vinegar and set aside for now. After a couple of minutes, it should be thickened and a bit clumpy.

In a large bowl, whisk together the flour, baking powder, and sugar. Set aside.

In a medium bowl, combine the aquafaba and cream of tartar. Using a hand mixer, beat until light and fluffy (like egg whites would be)!

Now, combine the flour mixture with the milk and vinegar mixture. Add in the vanilla and almond extract, and mix gently to combine. Next, gently fold in the whipped aquafaba.

Now, heat up your griddle or pan and grease with oil or vegan butter. Cook the pancakes for a few minutes on each side, until golden brown and puffy.

Enjoy warm with maple syrup!