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Sweet Potato Squash Pancakes

Preparation Time: 20 minutes
  • 1 tsp vegetable oil
  • 1 large sweet potato
  • 1 large squash
  • ¼ cup chopped onion
  • 2 large egg whites
  • 2 tbsp chopped fresh chives
  • 1 tbsp all purpose flour
  • 2 tbsp fresh lemon juice
  • ½ tsp. salt
  • ¼ tsp ground pepper
Pre-heat oven to 200 degrees. 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.
 
Serves:
6
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 45
Total Fat: 1g
Saturated Fat: 0g
% of Calories from Fat: 22%
% of Calories from Saturated Fat: 0%
Protein: 2g
Carbohydrates: 8g
Cholesterol: 0mg
Dietary Fiber: 1g
Sodium: 230mg
 
Each serving provides: An excellent source of vitamin A.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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