This recipe is incredibly tasty and perfect for the fall season.
Instructions
Directions
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 ⅓ 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.
Credit:
Produce for Better Health Foundation
