Sweet Potato Squash Pancakes

By 30 Minutes or Less
This recipe is incredibly tasty and perfect for the fall season.

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  • Prep Time: 20 minutes

Main Dishes

Serves: 6
Cups of Fruits & Vegetables per Serving: 1/2 cup
Think Variety; Think Color: Yellow/Orange


  • 1 tsp. vegetable oil
  • 1 large sweet potato
  • 1 large squash
  • 1/4 cup chopped onion
  • 2 large egg whites
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. all purpose flour
  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp ground pepper



Pre-heat oven to 200 degrees.

The squash and sweet potato need to be pealed, boiled, cooled, mashed, then mixed in with the other ingredients.

Spray 10-inch skillet with nonstick cooking spray; add oil.
Heat skillet over MEDIUM heat. 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.

Nutritional Information

  • Calories:    45
  • Carbohydrates:    8g
  • Total Fat:    1g
  • Cholesterol:    0mg
  • Saturated Fat:   0g
  • Dietary Fiber:    1g
  • % of Calories from Fat:    22%
  • Sodium:    230 mg
  • Protein:    2g
  • Recipe Credit
  • Produce for Better Health Foundation



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