Blueberry Pancakes

Nutrition Facts

Serving Size 3 PNCKE+SYRP
Calories 893
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 25.2g
39%
Sat. Fat 13.7g
- - -%
Trans Fat 0.8g
Cholesterol 259.1mg
- - -%
Sodium 1865.3mg
81%
Tot. Carb. 144.3g
44%
Dietary Fiber 3.3g
10%
Sugars 38.6g
   Includes 0g Added Sugars
0%
Protein 19.8g
Vitamin D - 0.4mcg - 0%
Calcium - 235.4mg - 24%
Iron - 6.8mg - 85%
Potassium - 147.1mg - 3%
INGREDIENTS: Blueberry Pancake Batter (Pancake Batter (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. 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.), SALT (salt, calcium silicate, dextrose, potassium iodide.)), WILD BLUEBERRIES (wild blueberries.), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)
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.