Sweetened whipped cream or thawed frozen whipped topping
1/3 cup chopped walnuts, toasted, cooled
Cinnamon, if desired (optional)
For Maple Apple Topping: MELT butter in large skillet over medium heat. Add apples. Cook about 8 minutes or until tender. Stir in cinnamon and ginger until blended. Stir in syrup and raisins. Heat until syrup is warm. Remove from heat.
For Gingerbread Pancakes: COMBINE gingerbread mix, apple sauce, egg and oil in large bowl. Whisk until smooth.
COAT griddle or large non-stick skillet with no-stick cooking spray. Heat over medium-low heat. Pour a scant 1/4 cup batter for each pancake onto griddle. Cook pancakes until edges appear set. Turn and cook until done in center.
SERVE pancakes topped with Maple Apple Topping. Sprinkle with chopped walnuts. Garnish with whipped cream, sprinkled with cinnamon, if desired.