Pancakes, Cornmeal Gluten Free

Nutrition Facts

Serving Size 2 PANCAKES

Calories 166

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 3.2g

Sat. Fat 0.5g

- - -%

Trans Fat 0g

Cholesterol 19.6mg

- - -%

Sodium 336.4mg

15%

Amount/Serving

%DV*

Tot. Carb. 31.4g

10%

Dietary Fiber 1.5g

Sugars 11.8g

Includes 0g Added Sugars

Protein 3g

Vitamin D - 0.1mcg - 0%

Calcium - 125.2mg - 13%

Iron - 0.9mg - 12%

Potassium - 15.6mg - 0%

INGREDIENTS: VANILLA SOY MILK (soymilk (filtered water, soybeans), cane sugar, contains 2% or less of: vitamin and mineral blend (calcium carbonate, vitamin a palmitate, vitamin d2, riboflavin [b2], vitamin b12), sea salt, natural flavor, gellan gum. contains: soy. produced in a facility that also processes tree nuts. ), GLUTEN FREE CORNMEAL (whole grain cornmeal, potato starch, whole grain sorghum flour, cane sugar, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt (magnesium carbonate), xanthan gum. manufactured in a facility that uses tree nuts and soy.), SUGAR (sugar), FRESH PASTEURIZED EGGS (eggs.), GLUTEN FREE RICE FLOUR (rice flour), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), VANILLA FLAVORING (water, caramel color (gluten free), vanillin, ethyl vanillin and 0.1% potassium sorbate (added as a preservative).), BAKING SODA (sodium bicarbonate), SALT (salt, calcium silicate, dextrose, potassium iodide.), NUTMEG (nutmeg)

ALLERGENS: Eggs, Tree Nuts, Soybeans

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.