180g / 1½ cups whole-wheat pastry flour
50g / ½ cup almond meal
1 tablespoon baking powder
½ teaspoon salt
1 cup plant-based milk
1 tablespoon apple cider vinegar
Mix the vinegar with the plant-based milk and set aside for 5 minutes.
Preheat oven to 450°F.
Mix all dry ingredients together.
Add the soured milk, and mix until all ingredients are moistened; avoid over-stirring.
Drop large spoonfuls onto a nonstick baking sheet or one lined with parchment paper.
Bake for 10-12 minutes, until lightly browned.