For a canteen lunch, choose a mix that is explicitly labelled gluten-free, and check the current packaging and allergen information. For guests with coeliac disease, how the pancakes are prepared and served matters too. When planning lunch, also consider the stated yield and the ingredients you’ll need. A recipe made with a plant-based drink or egg replacer isn’t automatically suitable for every allergy.
Wants to check the mix’s gluten-free label and tell guests about allergens in the pancakes served. Koopmans says its gluten-free mix meets the AOECS standard. The Netherlands Food and Consumer Product Safety Authority (NVWA) also requires allergen information to be provided for unpackaged food.
Wants to know in advance roughly how many pancakes a pack makes and which ingredients are needed. Albert Heijn says its 400 g gluten-free mix makes around 13 pancakes and can be prepared with a drink and eggs or an egg replacer.
Wants to consider using a plant-based drink or an egg replacer as well as a gluten-free base. Albert Heijn describes this option for its own mix; the ingredients in the finished dish and the kitchen’s preparation methods still need to be considered separately.
Start with the ingredients and allergen information for the dish you’ll actually serve. Then compare the yield per pack, preparation options and availability for regular lunches.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten and allergens | Check the current label on the mix and record the allergens in any added ingredients and toppings. Make information about the dish being served available to guests before they buy it. | If I’m catering lunch for someone with coeliac disease, I don’t want to rely on the mix’s name alone. Around 36% of consumers put this need first. |
| Yield and preparation | Compare the stated number of pancakes per pack with the amount of drink, eggs or substitutes needed, and the kitchen’s capacity. | When I need to cook several portions during lunch, I want to plan the amount of batter and the workload; this is a priority for around 29% of consumers. |
| Other dietary requirements | Check whether the preparation instructions allow for a plant-based drink and an egg replacer. Also check the substitutes, cooking fat and toppings you choose. | For a lunch catering for different dietary requirements, I want to know which ingredients I can replace without making assumptions about the finished dish. Around 21% of consumers put this need first. |
| Reliable repeat purchasing | Confirm the current range, pack size and label before making the mix part of a regular lunch menu. | If I serve the same lunch regularly, I don’t want to have to choose a different mix at the last minute; around 14% of consumers prioritise this. |
A gluten-free label on the dry mix doesn’t, by itself, tell you what happens to the dish during preparation and serving. According to the NVWA, canteens must make information about allergens present available for unpackaged pancakes.
Record the ingredients in the full recipe and check how the pancakes are prepared and served. Make sure guests can access allergen information before buying.
According to Albert Heijn, the 300 g Koopmans mix requires milk and eggs when prepared, and the mix itself may contain egg and milk. Choosing a different preparation method also changes the ingredients in the finished dish.
For each recipe, record which drink, eggs or substitutes, cooking fat and toppings you use, and check their current allergen information.
Jumbo says its Lekker Vrij van Gluten Pannenkoeken Mix is no longer in its online range. Albert Heijn lists the Peak's mix as discontinued.
Check local availability and the current packaging before choosing a product for a regular lunch menu.
A gluten-free pancake mix that Koopmans positions as suitable for people with coeliac disease.
A 400 g own-brand mix for kitchens planning several lunch portions.
A 400 g gluten-free pancake mix that Jumbo says carries the Crossed Grain symbol.
A gluten-free pancake mix for which Albert Heijn describes a preparation option using soya milk and an egg replacer.
Yes. According to the NVWA, for unpackaged pancakes, the canteen must tell guests about any allergens present before they buy them. This information can be provided in writing or verbally; if it’s given verbally, guests must be clearly told they can ask for it.
The mix’s label alone isn’t enough: the added ingredients, toppings and preparation of the pancake being served all matter too. Check the current product information and kitchen procedures; according to the NVWA, information about any allergens present must be available for unpackaged dishes.
Yes. Albert Heijn describes a preparation method for this mix that replaces milk with a plant-based drink and eggs with an egg replacer. Check the current packaging, and also assess the ingredients in your chosen substitutes and toppings.
Pay attention to warnings about possible cross-contamination as well as the ingredients list. The NVWA says new rules for these warnings on labels have applied in the Netherlands since 1 January 2026. Check the current packaging each time you buy the product rather than relying on an older product listing.
