Recipe adapted from the Produce for Better Health Foundation.
Bring a large pot of water to a boil over high heat.
Add the squash and sweet potato to the boiling water and reduce heat to medium-high. Boil until they are tender (about 15 minutes).
Drain, cool, and mash the squash and sweet potato.
Make sure the mixture is cool or else you will cook the egg whites.
Add the other ingredients to the mashed squash-sweet potato mixture.
Heat oven to 200°F.
Spray 10-inch skillet with nonstick cooking spray. Heat the skillet over medium heat.
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.
Spray pan before starting each pancake.
Place cooked pancakes on an ungreased cookie sheet, and keep them warm in oven while you cook the remaining pancakes.