1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute
1 1/2 teaspoons walnut or canola oil
Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
Hosting any meal can be both fun and, let’s face it, a little stressful. What happens when a gluten allergy is thrown into the mix? Thankfully, there’s no need to panic! Here are some simple steps you can take to be the ultimate inclusive, gluten-free-friendly host.