Gingerbread Pancakes

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

2. 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 enough to moisten; batter will be lumpy.

3. Heat 1½ teaspoons canola oil in a frying pan over medium heat. Pour batter onto pan using ¼ cup for each pancake. (Spread out batter with the back of a spoon because the batter will be thick)

4. Top with syrup.