In a large bowl, combine flours, baking powder and salt.

In a separate bowl, combine milk, honey, and oil; add to dry ingredients. Stir just until moistened.

Beat egg whites in a clean bowl until stiff. Fold egg whites into pancake mixture.

Spray a cold griddle with nonstick cooking spray. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until brown, turning when pancakes have bubbly surfaces. Serve with orange sauce.

In a saucepan over medium heat, combine sugar and cornstarch.

Stir in 3/4 cup cold water and frozen orange juice concentrate.

Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Stir in drained mandarin oranges and 1 tablespoon finely chopped walnuts.