Place the egg whites in a bowl and beat with a wire whisk or electric beater until soft peaks form. (To test for soft peaks, hold whisk or beater with beaten egg mixture upright. Egg white peaks should just barely fall over.) Do not beat until stiff or dry. Place dry ingredients in a blender or food processor; process briefly, add remaining ingredients and process for 2 minutes; pour mixture over beaten eggs whites. Fold the mixture gently but thoroughly with a rubber spatula or large spoon. Cut down through the middle of the mixture as you draw the spatula or spoon to the edge of the bowl as you simultaneously give the bowl a quarter tum. Continue this cut-draw-turn action until the mixture is completely blended. This method prevents deflating the eggs and can be used, as well, for folding any souffle’ mixture) Prepare a non-stick griddle with one short spray of oil then distribute over entire grill with a paper napkin. Place heaping tablespoons of the mixture (it will be thick) onto the griddle. You may spread each pancake out a bit with the bowl of the spoon. Cook approximately 2-3 minutes on each side or until done at 350 degrees. To ensure that the pancakes cook through, you may lightly cover with a sheet of aluminum foil after you have turned the cakes over to the second side. Serve on heated plates with maple syrup. Yields 12 3-inch pancakes. Serves two.