Gingerbread Pancakes

In a wide-mouth pitcher or large mixing bowl, combine the flours, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a small bowl, whisk together the buttermilk, molasses, and egg whites. Stir into the flour mix just until moistened.

Coat a nonstick griddle or large skillet with nonstick spray and heat over medium heat. For each pancake, pour or ladle about 1/4 cup batter onto the hot griddle. Cook for 1-2 minutes, or until the pancakes are bubbly and slightly dry around the edges. Turn over and cook briefly until golden. Serve immediately.