These popsicles were so fun and delicious! It's the time of year when things are getting hot and with all the unicorn craze going around, I thought a purple/pink/mango popsicle would be the ultimate solution.
2 Vanilla Coconut Yogurts (you could also use homemade)
1 tsp each freeze dried fruit powders* (I used raspberry, blueberry, and mango, but you could do pineapple, strawberry, banana, or other flavors)
*To make the powder, you blend up a bag of freeze dried fruit into a powder. Make sure your blender is completely dry and clean out with a dry towel in between flavors so you don't get it wet.
Divide your yogurt into three bowls and add a teaspoon of fruit powder to each one.
Add a teaspoon at a time of each flavor into the popsicle molds (I like this silicone one because you can see the patterns you are making) in a random pattern, then swirl with a toothpick to create a pretty pattern. Freeze for 2 or more hours.
I've long been a big fan of the Fluffy Pillow Pancakes from Isa Does It. But they are almost TOO puffy for me, and I wanted something a bit more like a buttermilk pancake. Enter- yogurt! I've been making my own soy/ soy coconut blend yogurts in my Instant Pot and have fallen in love, but you can use store bought vanilla yogurt just as easily if you aren't into the DIY.
These are definitely our new favorites, and I find they are more moist than other vegan pancake recipes we've tried, and even without most traditional binders (yogurt is our binder here), they have a great solid texture. I plan to try thinning them out a bit in the future for a crepe-like pancake. Let me know in the comments if you try that!
Ingredients (makes about 16 pancakes the diameter as a coffee mug)
1 1/2 cups soy milk (or other plant milk, although I've only made with soy)
1/4 cup vanilla soy or soy/coconut blend yogurt, DIY* or store bought
3 Tablespoons veg oil of choice
2 Tablespoons maple syrup
1 1/2 cups flour
3 teaspoons baking powder
1/2 tsp salt
*If you use homemade yogurt from my recipe, add another Tablespoon maple syrup and a tsp vanilla
Pretty basic process: Combine all wet ingredients, then mix in the dry. It's okay to have small lumps with pancake mix. I like to mix in a large pyrex measuring cup for easy pouring of batter. If you over combine they go a little flat. I like to cook mine on a griddle set to 300 degrees with some Earth Balance Buttery Spread, but you can use a pan over medium- medium high heat. I took a picture, above of that perfect flip time when the edges are cooked through and there are bubbles throughout. Once you have flipped, let cook on other side for 30 seconds to a minute. I give a "jiggle test" by putting my finger on the top of the pancake and giving it a little jiggle. You can feel if it's soupy in the middle or moves like a sponge. You want the sponge, not the soup.
My purists like theirs with just maple syrup, but the vanilla flavor would pair well with berries.
Time to get cultured, folks.
Honestly, I didn't think I'd use the yogurt function on my Instant Pot, but I made sure to get the 7-in-1 just in case I changed my mind.
SPOILER: I changed my mind.
I am the WORST at following recipes, but this scared me, so I started off looking at Becky from Glue and Glitter's tried and true recipe since I know she makes this weekly and that it's a hit with her kiddo. Double postitive in my book!
Of course, even with my mad respect for Becky, I still had to go and change the recipe the first time, because I'm just a brat like that.
Here's how I did it...
***EDITED: New Favorite Recipe at Bottom of Post. Keep Scrolling for Favorite!***
I prefer a thicker yogurt, so when mine is done in the morning, I give it a stir, then drain by placing a strainer over a large measuring cup and lining it with a thin kitchen cloth or hankerchief. You could also use several layers of cheesecloth, I just like they way I can wash the hanky after I'm done for reuse. I place this contraption in the refrigerator for about a day and I have a nice thick, rich, creamy yogurt that I can then sweeten and flavor how I like. I love it with a little homemade applesauce and maple syrup.
Now I loved this method, but then I started seeing people making yogurt using probiotic capsules. The thing is, most of the places I've lived since going vegan haven't had a great selection of vegan goods, so I understand that not everyone can go buy a container of Silk soy yogurt for starter. So, I tried that out and love it too!
For this method, it's crazy easy. You just fill your mason jars with soy milk (I did 4 12oz jars) and add the contents of a probiotic capsule (I'm not sure if brand matters or type, I'm just not savvy enough, but try out different ones and see what works for you!) to each one. I ran mine on the Yogurt function for 12 hours per the recommendations I was seeing online and it wasn't super tangy, but thickened up nicely. I still did the straining method and strained off 2 cups of whey to make it a bit thicker. This is the yogurt I used for my homemade frozen yogurt, and because it wasn't as tangy, it really just tasted like rich ice cream decadence!
EDITED: New Favorite recipe!
1 32 oz box Westsoy unsweetened plain soy milk
4 capsules Probiotics (just the powder from the capsules). I used 2 of these and 2 of these.
Combine probiotic powder and soy milk in blender (I tried just stirring them in, above, and you can see it turns out very thin, although that's okay for cooking applications). Blending it seems to make a real difference in thickening up, I think. Then I divided into 4 jars. You can use 4 pints or I used 2 12oz jars and 2 quarts (just what I had available). Set them in the pan in the Instant Pot (I've read that it's important you don't put on the steamer rack, so make sure they are simply setting in the pot), then put the lid on (I set to sealing, others say it doesn't matter if it is on venting...). Set to Yogurt and then 12 hours. After it's done, I refrigerated for 8 hours and got this great texture and it has a very nice mild flavor. I put it in smoothies, stirred into oatmeal, and used it in my Vanilla Yogurt Pancakes.
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