Note about baking with almond milk

I've noticed that when I make pancakes or other baked goods using almond milk that the batter is always extra thick and often the resulting baked item is not as fluffy as I would like.  Because almond milk is thicker than cow's milk, it is necessary to use a little bit more to achieve the desired result.  For instance, if a recipe calls for 1 cup of milk I usually use more like 1-1/4 cups of almond milk.  My recipes here take that into consideration and can be followed as written.  But  I thought I would mention this for those who are also converting traditional recipes to dairy-free.