Blueberry Pancakes & Syrup

Nutrition Facts

Serving Size 1 PNCKE+SYRP

Calories 269

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 9.1g

14%

Sat. Fat 5.3g

- - -%

Trans Fat 0.3g

Cholesterol 62.2mg

- - -%

Sodium 390.4mg

17%

Amount/Serving

%DV*

Tot. Carb. 40.5g

12%

Dietary Fiber 0.8g

Sugars 14.4g

Includes 0g Added Sugars

Protein 6g

Vitamin D - 0.8mcg - 0%

Calcium - 92.8mg - 9%

Iron - 1.8mg - 22%

Potassium - 116.5mg - 2%

INGREDIENTS: Buttermilk Pancake Batter (BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)), WILD BLUEBERRIES (wild blueberries.), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), BUTTER (pasteurized cream (milk), salt. contains: milk )

ALLERGENS: Milk, Eggs, 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.