Sweet Potato & Squash Pancakes

Cuisine: American

Category: vegetable

Servings: 6


1 teaspoon vegetable oil
2 cups shredded unpeeled sweet
potato (about
1 large)
1 cup shredded unpeeled yellow
squash (about
1 medium)
1/4 cup shredded onion (about
1/2 small)
1/4 cup cholesterol-free egg product or
2 egg whites
2 tablespoons chopped fresh or
1 tablespoon freeze-dried chives
1 tablespoon all-purpose flour
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper


Heat oven to 200 degrees. Spray griddle or 10-inch skillet with nonstick cooking spray; add oil. Heat griddle over medium heat or to 375 degrees. Mix remaining ingredients. For each pancake, spoon scant 1/3 cup batter onto hot griddle; flatten slightly. Cook about 5 minutes on each side or until golden brown. Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes. 6 servings

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