Heat a lightly greased griddle or non-stick pan to medium-low.
Whisk together flours, spices and baking powder in a medium bowl.
In a large bowl stir together egg yolk, buttermilk, coconut sugar, molasses and oil. Using an electric mixer beat the egg white until stiff.
Add the dry to the wet ingredients and stir until just combined. Some streaks of flour are fine. Fold in the stiff egg white.
Drop ¼ cup portions of batter on the heated griddle or pan. Cook until edges are set and flip. Continue cooking until lightly browned.
Repeat with remaining batter.
For the gingerbread syrup, combine maple syrup, molasses and spice mix. Heat a few seconds in the microwave to liquify and meld together. Double syrup ingredients if you like a lot of syrup with your pancakes.