|Unbleached flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground hazelnuts||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Dark molasses||2 Tablespoon|
Sift the flour, baking powder, cocoa, ginger, cinnamon and cloves into a large bowl.
Stir in the hazelnuts.
In a medium bowl, whisk together the milk, egg whites and molasses.
Make a well in the flour mixture and pour the milk mixture into it.
Stir just enough to moisten the dry ingredients.
The batter will be lumpy.
Coat a large no-stick frying pan with no-stick spray.
Heat on medium until hot.
Ladle in the batter, using 2 tablespoons per pancake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
Decorate with nut and sauce and serve