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.