1 1/2 Cups all-purpose flour
1 1/2 Tablespoons baking powder
1 1/2 Teaspoons cocoa
1/2 Teaspoon ground ginger
1/2 Teaspoon ground cloves
1/2 Teaspoon ground cinnamon
2 1/2 Tablespoons ground pecans or hazelnuts
3 Egg whites (lightly beaten)
1 1/2 Cups skim milk
2 1/2 Tablespoons molasses
2 1/2 Teaspoons vegetable oil
Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine egg whites and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Spoon about 2 tablespoons batter for each pancake onto a moderately hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Top with assorted chopped fruit and serve with maple syrup or honey, if desired. Yield: 19 (3 inch) pancakes.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!