Combine almond milk and apple cider vinegar and set aside.
Mix together the almond flour, tapioca flour and baking powder in a bowl.
In a separate bowl whisk together the eggs and vanilla.
Add both the almond milk mixture and the egg mixture to the dry ingredients and fold together.
Heat a pan to medium heat and grease with avocado oil, coconut oil or ghee.
Using a 1/4 cup measuring cup scoop the batter into the pan.
Cook about 3 minutes per side or until edges are set and underside is golden.
Flip and cook another 30 seconds to a minute.
Plate and enjoy!