Prepare Apple Cherry Chutney, set aside. Peel the potatoes, cut into chunks. Combine potatoes, onion, egg whites, flour, salt, and pepper in food processor or blender, process until almost smooth, mixture will appear grainy.
Heat large nonstick skillet 1 minute over medium heat. Add 1 teaspoon of oil. Spoon 2 tablespoons batter per pancake into skillet. Cook 3 pancakes at a time, 3 minutes per side or until golden brown. Repeat with remaining batter, adding 1 teaspoon oil with each batch. Serve with Apple Cherry Chutney. Makes 1 dozen pancakes process

Apple Cherry Chutney

1 cup of chunky applesauce
1/2 cup of canned tart cherries, drained
2 tablespoons of  brown sugar
1 teaspoon of lemon juice
1/2 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg

Combine all ingredients in small saucepan, bring to a boil. Reduce heat, simmer for 5 minutes. Serve warm. Makes 1 1/2 cups