WSU researchers are enhancing pancake nutrition by replacing refined flour with whole grains like buckwheat, quinoa, millet, and whole wheat. Typical breakfast pancakes are soft, fluffy, and delicious but, unfortunately, not very healthy. Food scientists at Washington State University are working to change that by improving the popular morning favorite’s nutritional value while enhancing its [...]from SciTechDaily https://ift.tt/QuTB3ZW
