For the Cinnamon Spice Pancakes:

1. To a mixing bowl, stir and combine the following ingredients: whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
2. To a second large mixing bowl, whisk together the following: milk, yogurt, eggs, brown sugar, and vanilla extract.
3. Slowly add the flour mixture to the milk mixture and stir until just combined.
4. Heat a large, flat sauté pan over medium heat.
5. Spray thoroughly with canola oil cooking spray.
6. When the skillet is hot, measure out 1/4 cup of the batter and pour onto the skillet. When bubbles begin to form in the center and bottom edges begin to turn golden, after about 2-4 minutes, use a spatula to flip the pancake. Cook for about 1-3 minutes more, until the second side is light golden.  
7. Spray with additional cooking spray and repeat until all pancakes are cooked.

For the Apple Pie Topping:

1. Heat the canola oil in a sauté pan over medium heat. Add the sliced apples and cook, stirring often, until softened, about 5-6 minutes.
2. Reduce the heat to low and add the applesauce, brown sugar, cinnamon, vanilla extract, ginger, salt, and cloves. Stir until all ingredients are well combined and applesauce is heated through.
3. Top each stack of pancakes with a few scoops of the Apple Pie Topping.