Gingerbread pancakes with apple-berry topping

Sometimes it's nice to eat a hearty breakfast. Serves 4.

Ingredients

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
Egg substitute equivalent to 1 egg, or 1 egg
2 tablespoons molasses
1 tablespoon acceptable vegetable oil
8 ounces light apple pie filling
1/2 cup boysenberry syrup
4 tablespoons dried cranberries (optional)

Directions

1. Preheat nonstick griddle over medium heat.
2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, ginger and allspice.
3. In a small bowl, combine milk, egg substitute, molasses and vegetable oil.
4. Pour milk mixture into flour mixture and stir until just combined. (Do not over-mix or pancakes will be tough.)
5. 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.
6. 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.
7. To serve, place 2 pancakes on a plate. Spoon about 2 tablespoons of syrup on pancakes. Spread 1/4 cup apple pie filling on top and sprinkle with 1 tablespoon dried cranberries.
8. Repeat with remaining ingredients.