If you’re catering for someone with coeliac disease, choose a pancake mix that is labelled ‘gluten-free’ on the current packaging. Prepare and serve the pancakes in a way that prevents them coming into contact with gluten. Then check how many pancakes the pack makes, what you need to add to the batter and whether other guests have any additional allergies or dietary requirements.
It’s not enough to choose a gluten-free mix: you also need to prevent the batter or pancakes from coming into contact with gluten while cooking and serving. The Netherlands Nutrition Centre points out that even a stray breadcrumb can cause symptoms in someone with coeliac disease.
You’ll want to know in advance roughly how many pancakes the chosen pack makes and what other ingredients you’ll need. The stated yield varies between products and pack sizes.
As well as coeliac disease, you may need to consider guests who have to avoid milk, eggs or oats, for example. Check the mix, the ingredients you add yourself and the toppings separately.
Start by checking that the pack is labelled gluten-free, and plan to prepare the pancakes separately. Then work out how much you need and check that the other ingredients are suitable for your guests.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free preparation and serving | Check the current gluten-free labelling and allergen information on the pack. Make sure you also have clean, separate utensils and a dedicated serving platter. | If I’m making pancakes for someone with coeliac disease, I want to stop crumbs from ordinary pancakes getting onto the gluten-free food. This is the top consideration for around 50% of consumers. |
| Yield per pack | Check how many pancakes the pack you’re buying is stated to make, and what additional ingredients you’ll need. | I want to make sure there are enough pancakes on the separate gluten-free platter, without having to cook more during the buffet. This is the main planning concern for around 30% of consumers. |
| Other ingredients and allergens | Check the ingredients, allergen information and preparation instructions. Also consider the additions and toppings you’ve chosen. | If a guest has to avoid milk or eggs as well as gluten, I want to know what will end up in the pancakes. Around 20% of consumers give this additional check top priority. |
According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms in someone with coeliac disease. Sharing a spatula or serving platter can undo the care you’ve taken when choosing the product.
Cook the gluten-free pancakes first or separately, using clean utensils. At the buffet, use a separate platter and serving utensils.
The dry mix is not the same as the cooked pancake. Milk, eggs and toppings may be part of the finished dish, and the label may also carry a ‘may contain’ warning.
Before you shop, check the label, preparation instructions and all the ingredients you plan to add yourself.
The stated yield matters when you’re serving gluten-free pancakes on a separate platter. Koopmans states on its own product page that one pack makes around 12 pancakes, while Albert Heijn gives a yield of 9 to 11 pancakes for a listed 300 g variant.
Work out how many packs you need using the yield stated on the packaging you’re actually buying.
Jumbo lists product details for its Lekker Vrij van Gluten pancake mix, but also says on the same page that the item is no longer available in its online range.
Check what you can buy in good time. If you choose a substitute mix, check its gluten-free labelling and packaging again.
Albert Heijn lists a 400 g gluten-free pancake mix, to which you add your own ingredients.
Koopmans makes a gluten-free pancake mix that, according to the product information, requires you to add your own milk and eggs.
Jumbo describes a 400 g pancake mix bearing the Crossed Grain symbol.
No. The current pack must be labelled gluten-free, but the pancakes also need to be prepared and served without cross-contamination. Use clean, separate utensils and keep ordinary pancakes and their toppings away from the gluten-free platter.
Use clean, separate utensils for the gluten-free pancakes. The Netherlands Nutrition Centre warns that even a stray breadcrumb can cause symptoms in someone with coeliac disease, so use a dedicated serving platter and tongs or spatula too.
No. Gluten-free does not mean that the mix or cooked pancakes are free from milk and eggs. Albert Heijn says that its dry mix can be made with milk or a plant-based drink, and eggs or an egg replacer. Also check the label on the pack you choose and all the ingredients you add.
First decide how many pancakes you want to serve, then use the yield stated on the pack you’re buying to work out how many you need. Albert Heijn says its 400 g AH Glutenvrij mix makes around 13 pancakes; different yields are listed for Koopmans depending on the product and pack.
