- Preheat oven to 200°F (100°C). Place muffin mix in bowl, breaking up any lumps. Add 1/2 cup (125 mL) cold water, beaten egg and chopped apple. Mix ingredients until just blended.
- Heat large skillet over medium heat. Brush with some of the oil. Scoop 1/4- cup (60-mL) portions of batter into skillet, leaving space between each pancake for spreading.
- Cook 2 min. until bubbles form on surface. Flip and cook 1 min. longer, until golden brown. Wipe skillet between batches and brush with more oil as needed. (Keep pancakes warm until ready to serve.)
- Mix cream cheese with yogourt, honey, vanilla and cinnamon. Divide among 4 small ramekins and garnish with rainbow sprinkles. Serve pancakes with topping for spreading.
Tip: Sandwich leftover pancakes with remaining topping or peanut butter for an easy snack or dessert.