Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes to pan; lightly spray top of potatoes with cooking spray. Cook 8 minutes, turning frequently (don't let potatoes brown or crisp too much). Reduce heat to medium, and cook 20 minutes or until tender, stirring and turning frequently. Transfer potatoes to a bowl. Wipe pan with a paper towel.

Combine egg substitute, onion, dill, salt, pepper, and eggs in a large bowl. Stir in salmon. Add potato, and stir gently to combine.

Heat oil in pan over medium-high heat. Add potato mixture; cook 1 minute, gently pressing down potatoes with spatula to slightly flatten mixture in pan. Reduce heat to medium-low; cook 15 minutes or until egg has completely set around edges and has just set in the center of pan, gently shaking pan frequently. (Tortilla should easily move around the pan.) Place a plate upside down on top of tortilla; invert onto plate. Carefully slide tortilla, cooked side up, into pan. Cook 5 minutes or until knife inserted in center comes out clean, gently shaking pan occasionally. Carefully loosen tortilla with a spatula; transfer to serving platter. Let cool at least 10 minutes. Cut into 8 wedges, and top with sour cream. Garnish with dill, if desired.

Place coffee beans in a food processor; process 45 seconds or until coffee is coarsely ground and no whole beans remain. Combine coffee and 5 cups cold water in a medium bowl, stirring to combine. Cover and refrigerate 8 hours or overnight.

Combine low-fat milk and condensed milk in a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook 8 minutes or until thoroughly heated (do not simmer), stirring occasionally. Remove from heat; let cool to room temperature. Cover and refrigerate 8 hours or overnight.

Strain coffee mixture through a cheesecloth-lined fine sieve into a bowl. Discard cheesecloth and solids. Pour coffee mixture into a pitcher. (Yield is approximately 3 cups coffee extract.) Remove vanilla bean from milk mixture, and discard. Add milk mixture to coffee mixture just before serving; stir well to combine.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.

Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.

Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter.