Plain Pancake

Nutrition Facts

Serving Size 3 PANCAKE

Calories 455

Calories from Fat 9.2

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

Amount/Serving

%DV*

Total Fat 5.1g

Sat. Fat 1.5g

- - -%

Trans Fat 0g

Cholesterol 4.3mg

- - -%

Sodium 1023.8mg

45%

Amount/Serving

%DV*

Tot. Carb. 96.7g

29%

Dietary Fiber 1.5g

Sugars 41.7g

Includes 9.2g Added Sugars

Protein 7g

Vitamin D - 0mcg - 0%

Calcium - 127.5mg - 13%

Iron - 2.8mg - 35%

Potassium - 214.1mg - 5%

INGREDIENTS: WATER, PANCAKE MIX (enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), degermed yellow cornmeal, dextrose, sugar, defatted soy flour, soybean and palm oil, whey, contains less than 2% of: aluminum sulfate, baking soda, buttermilk, color (turmeric, annatto), mono-diglycerides, monocalcium phosphate, nonfat milk, salt, sodium aluminum phosphate, soy lecithin, egg Contains: wheat, soy, milk processed in a facility that handles eggs.), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), Mixed Berries (CAPPED STRAWBERRIES, BLUEBERRIES), WHIPPED CREAM (cream, milk, sugar, dextrose, contains less than 1% of: sorbitan monostearate, artificial flavor, carrageenan, mixed tocopherols (vitamin e) to protect flavor. propellant: nitrous oxide. contains: milk )

ALLERGENS: Milk, Eggs, Wheat, Soybeans, 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.