These pancakes are filled with the warm flavors of cinnamon, ginger and allspice. Serve them hot on a crisp, cool morning.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon dried ground ginger
1/4 teaspoon ground allspice
3/4 cup nonfat milk
1 egg (Egg substitute equivalent to 1 egg can also be used.*)
2 tablespoons molasses
1 tablespoon canola oil
8 ounces apple pie filling
4 tablespoons dried cranberries
1/2 cup blueberry, boysenberry or strawberry syrup*
Preheat nonstick griddle over medium heat.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, ginger and allspice.
In a small bowl, combine milk, egg, molasses and canola oil.
Pour milk mixture into flour mixture and stir until just combined. (Do not overmix, or pancakes will be tough.)
Test griddle by sprinkling a few drops of water on it. If water evaporates quickly, the griddle is ready. Pour about 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, or until bubbles appear all over the surface. Flip over, and cook for 2 minutes, or until bottom is golden-brown. Repeat until all batter is used.
While pancakes are cooking, heat the apple pie filling in a small saucepan over low heat for 2 to 3 minutes, or until filling is warmed through. Set aside.
To serve, place 2 pancakes on a plate. Spread 1/4 cup apple pie filling on top and sprinkle with 1 tablespoon dried cranberries.