Gingerbread Pancakes...

1 1/2 cups all-purpose flour
3 tbsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 cup ground hazelnuts (optional)
1 1/2 cups low-fat milk
2 tbsp. chocolate syrup
3 egg whites
3 tbsp. dark molasses
2 tbsp. canola oil (divided use)

In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves and hazelnuts (if desired) until well blended.

In a medium bowl, whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just to moisten; batter will be lumpy.

Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter onto the griddle, using 1/4 cup for each pancake. Cook until lightly brown on both sides. Oil pan as needed.