Vegan Pancakes

Nutrition Facts

Serving Size 2 PANCAKES
Calories 470
Calories from Fat 2.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6.3g
10%
Sat. Fat 1.3g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 783.7mg
34%
Tot. Carb. 96g
29%
Dietary Fiber 1.9g
6%
Sugars 43.8g
   Includes 2.4g Added Sugars
0%
Protein 6.9g
Vitamin D - 1.2mcg - 0%
Calcium - 244.4mg - 24%
Iron - 2.8mg - 34%
Potassium - 199.8mg - 4%
INGREDIENTS: OATLY BARISTA OAT 32Z (oat base (water, oats), low erucic acid rapeseed oil contains 2% or less of: dipotassium phosphate, calcium carbonate, tricalcium phosphate, sea salt, dicalcium phosphate, riboflavin, vitamin a, vitamin d2, vitamin b12. ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), EARTH BALANCE STICKS (vegetable oil blend (palm oil, canola oil, olive oil), water, contains 2% or less of: salt, natural flavor, pea protein, sunflower lecithin, lactic acid, annatto extract (color)), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), KOSHER SALT (salt, yellow prussiate of soda), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)
ALLERGENS: Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.