Prep: 30 min | Cook: 25 min | Total Time: 55 min - Servings: 6


Nutrition Information

Serving Size: 1/6 of recipe

Total Calories 45
Protein 2g
Carbohydrates 8g
Dietary Fiber 1g
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 230mg


  1. Bring a large pot of water to a boil over high heat.
  2. Peel, wash, and chop the sweet potato and winter squash into cubes of roughly equal size.
  3. Add the squash and sweet potato to the boiling water and reduce heat to medium-high. Boil until they are tender (about 15 minutes).
  4. Drain, cool, and mash the squash and sweet potato. Make sure the mixture is cool or else you will cook the egg whites prematurely.
  5. Add the other ingredients to the mashed squashsweet potato mixture.
  6. Heat oven to 200°F.
  7. Spray 10-inch skillet with nonstick cooking spray. Heat the skillet over medium heat.
  8. Cook pancakes in skillet one at a time. For each pancake, spoon 1/3 cup batter into the skillet and flatten slightly. Cook about 5 minutes on each side or until golden brown.
  9. Spray pan before starting each pancake.
  10. Place cooked pancakes on an ungreased cookie sheet, and keep them warm in oven while you cook the remaining pancakes.