Sweet Potato and Squash Pancakes

From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  teaspoon  vegetable oil
• 2  cups sweet potatoes, unpeeled and shredded, about 1 large
• 1 1⁄2 cups  yellow squash, unpeeled and shredded, about 1 large
• 1⁄4 cup onion, shredded, about half a small onion
• 2  egg whites
• 2  tablespoons fresh chives, chopped
• 2  tablespoons all-purpose flour
• 2  tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon cilantro

Directions

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