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pancakes
Pancakes Get a Nutritional Makeover
![Pancakes prepared with unbleached fine wheat pastry flour (FWF) and whole wheat (WWF), buckwheat (BKW), quinoa (QF), proso millet (PMF), and pregelatinized proso millet flour (PMG) at substitution levels of 25%, 50%, 75%, and 100%. All samples in the CTRL column are the same sample and were replicated for ease of comparison. [Color figure can be viewed at wileyonlinelibrary.com]](https://scienceblog.com/wp-content/uploads/2025/02/cche10858-fig-0003-m-300x200.webp)