1. In large bowl stir together egg, milk, cereal, molasses and oil. Let stand for 5 minutes.
2. Add flour, baking powder, cinnamon, ginger, baking soda and salt, stirring until just combined.
3. For each pancake, on lightly greased, preheated griddle pour about 1/4 cup batter into circle. Cook over medium heat until top is bubbly and edges are slightly dry. Turn. Continue cooking until set. Serve warm with warm marmalade, applesauce, syrup or preserves, if desired.
*NOTE: You can also top these pancakes with fresh fruit such as raspberries or blueberries for extra fiber.
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