A gingerbread holiday breakfast treat!
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 enough 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 on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.