If a child with coeliac disease is joining in, choose a pancake mix that is clearly labelled gluten-free or carries the Crossed Grain symbol. Make sure you also prepare and serve it separately from food containing gluten. Then compare how many pancakes each pack makes and what else you need to add: a mix that makes a larger batch usually takes more preparation, while a complete mix made with water is simpler to prepare but has a lower stated yield.
You want the child to be able to join in without the gluten-free batter coming into contact with food containing gluten while it’s being cooked or served. The Dutch Coeliac Society advises preparing gluten-free food separately, using clean equipment.
You want to know in advance how many pancakes or portions a pack makes according to the product information, and which ingredients you’ll need to add. That way, you can plan the batter and cooking for the party.
As well as gluten, milk, eggs or other ingredients may need to be avoided. So it’s worth comparing not just the dry mix, but also what the recipe calls for and what you’ll serve alongside it.
If a child with coeliac disease is joining the party, preparing and serving food gluten-free is essential, whatever you choose. Next, consider the yield and ingredients that will suit the rest of the group.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Cooking and serving gluten-free | Check the gluten-free label or Crossed Grain symbol on the pack. Plan to prepare the pancakes separately using clean equipment, and keep toppings separate. | If a child with coeliac disease is joining in, I want to prevent gluten from getting on their pancake from the pan, utensils or toppings. This is the top concern for around 50% of consumers. |
| Portions and preparation | Compare the stated yield per pack and check whether you’ll need to have milk, eggs or alternatives ready. | When cooking for a group of children, I want to make sure there are enough pancakes without having to sort out extra ingredients during the party. This planning takes priority for around 30% of consumers. |
| Other ingredients and allergens | Read the label on the exact mix and check the ingredients you plan to add, as well as the cooking fat and toppings. | If a guest also needs to avoid certain other ingredients, I want to know what’s in both the pack and the finished batter. Around 20% of consumers put this first. |
A mix containing buckwheat or oats, for example, isn’t automatically suitable for a child with coeliac disease. The Dutch Coeliac Society points out that oats can come into contact with gluten during production and processing.
Choose a pack that is clearly labelled gluten-free or carries the Crossed Grain symbol, and read the label again before you start cooking.
The Dutch Coeliac Society says that crumbs and traces of food containing gluten can contaminate a gluten-free dish. Even a shared serving spoon for the toppings can cause contact when the pancakes are being served.
Use a clean work surface and clean cooking and serving utensils. Keep the toppings for the gluten-free pancakes separate.
According to the product information at Albert Heijn, Consenza’s complete mix contains milk, egg and lupin, and may contain traces of soya, nuts and sesame. PLUS says that the Koopmans mix may contain egg and milk.
Ask which ingredients your guests need to avoid, and check the current packaging for the mix, additions and toppings.
A mix being listed doesn’t mean you’ll be able to buy it on the day of the party. Jumbo’s product page for its gluten-free mix and Albert Heijn’s page for Consenza both say that these products are no longer available online.
Check in good time what your chosen shop actually stocks, and decide in advance which other gluten-free mix will meet your guests’ needs.
For its 400 g gluten-free pancake mix, Koopmans states a yield of around 12 pancakes and says it meets the AOECS standard.
Albert Heijn describes its 400 g gluten-free mix as a dry mix produced in a completely gluten-free environment, with a stated yield of around 13 pancakes.
The product information for this 400 g mix lists the Crossed Grain symbol, around 13 portions and preparation options using plant-based drink and egg replacer.
Albert Heijn describes Consenza’s gluten-free egg pancake mix as a 250 g complete mix that makes around 5–6 pancakes and can be prepared with water.
Choose a mix whose current packaging clearly says it is gluten-free or carries the Crossed Grain symbol. Also check how to prepare and serve the batter without it coming into contact with food containing gluten; choosing a suitable mix alone isn’t enough.
For a child with coeliac disease, use a clean pan and clean utensils, with no traces left from pancakes containing gluten. The Dutch Coeliac Society advises preparing gluten-free food separately; keep the work surface and toppings separate too.
The product information lists these preparation options for AH Glutenvrij and Jumbo Lekker Vrij van Gluten mixes. Follow the recipe on the exact pack and check that your chosen additions and toppings are suitable for the ingredients your guests need to avoid.
For the Koopmans mix, PLUS says you can keep the pancakes covered in the fridge for up to two days once they’ve cooled, or freeze them for up to three weeks. Store gluten-free pancakes in a clean, covered container and prevent them from coming into contact with food containing gluten while they’re being stored and served.
