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Preheat the oven to 200ºF (93ºC) to keep the finished cakes warm, and get a large, oven-safe plate ready to put them on.
In a large bowl, combine the whole-wheat flour, whey powder, baking powder and brown sugar; whisk to combine.
In a medium bowl, combine the milk, egg whites, egg and canola oil and stir.
Preheat a large nonstick skillet or griddle over medium heat.
Use a tablespoon measure to scoop slightly rounded portions onto the hot pan, leaving an inch of space between the pancakes.
Cook for about 2 minutes on the first side. When the cakes are covered with bubbles and the edges look done, flip and cook for about a minute more.
Transfer to the plate. Keep each batch of cakes in the oven until the next is done.