Prepare Maple-Fruit Butter. Set aside.
Combine flour and next 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Let batter stand 5 minutes.
Coat a nonstick griddle with cooking spray, and preheat to 350°. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other sides. Serve each pancake with 1 tablespoon Maple-Fruit Butter, reserving remaining fruit butter for another use.