Applesauce Sour Cream Pancakes

I've been meaning to play with the CI multigrain pancake recipe for a while, but I never seem to find the time to make ground muesli flour and all that other stuff.
The recipe below reflects my first attempt at applesauce sour cream pancakes, using whole wheat flour and flax seed. I essentially took our blueberry pancake recipe and lightened it: substituting apple sauce for all of the melted butter, and switching out some of the white flour for King Arthur's white whole wheat. I tried to include some of the flavors I associate with apple sauce sour cream coffee cake. Not too shabby!
I'm going to work on some candied ginger apple butter to go with.

Dry Ingredients
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1/3 cup brown sugar, sifted
1 heaping teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 tablespoon ground flax seed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Wet Ingredients
1 egg plus 2 egg whites (separated, whites beaten to soft peaks)
2 heaping tablespoons of thick yogurt or lowfat sour cream stirred into skim milk to equal one cup of liquid or a tiny bit more
1/4 cup applesauce
shot of maple syrup
dash of vanilla extract
Butter or nonstick cooking spray

Combine dry ingredients in a large bowl.
Stir the wet ingredients (except for the egg whites) together in a separate bowl or large measuring cup. Combine the dry and the wet ingredients and stir into a lumpy batter, folding the egg whites in last. Don't overmix.

Heat a small amount of butter in a skillet over medium heat or spray with nonstick cooking spray. Ladle 1/4 cup of batter onto the skillet for each pancake. Cook for a minute or two on each side. They should be well-browned.

Serve hot with maple syrup, butter, chopped fruit and sausages.