If someone with coeliac disease is joining you for a meal, choose a pancake mix labelled ‘gluten-free’ and prevent cross-contamination when cooking and serving. A bagged mix is practical when you’re cooking for a group and serving toppings separately; Albert Heijn also lists plant-based drinks and egg replacer as options for preparing its gluten-free mix. The Consenza shaker involves less measuring for a smaller batch, but contains egg powder and requires milk.
You’re looking for a mix labelled ‘gluten-free’ and keeping the pan, spatula, work surface and toppings separate from ingredients containing gluten during preparation. The Dutch Coeliac Association also highlights the risk of cross-contamination.
You want to make enough pancakes and serve sweet and savoury toppings separately. Check in advance which milk, eggs or substitutes the mix requires, and whether the toppings are suitable for your guests too.
You want to do as little measuring as possible. According to PLUS, the gluten-free Consenza Pannenkoekshaker requires milk, but the mix contains egg powder. This is a separate consideration if anyone also has an egg allergy.
Start by checking for a gluten-free label for your guest with coeliac disease. Then choose based on any other dietary requirements and how much batter you want to make.
| What to consider | What should you check? | Who is it important for? |
|---|---|---|
| Gluten-free labelling | Check the current packaging for the ‘gluten-free’ label and plan to prepare the pancakes without cross-contamination. | If someone with coeliac disease is joining me, I don’t want to rely on an ingredients list that simply doesn’t mention wheat. For around 50% of consumers, a verified gluten-free label is the top priority. |
| Egg, milk and other ingredients | Check the ingredients, ‘may contain’ statements, preparation instructions and chosen toppings. | When catering for guests with different dietary requirements, I want to know what’s already in the mix and what I’ll need to add. Around 30% of consumers give this combination of ingredients the highest priority. |
| Yield and preparation | Compare the net weight, stated yield and what you need to add to make the batter. | For a larger group, I want to make enough batter; for a smaller group, easy mixing may matter more. For around 20% of consumers, this practical consideration is the main factor in their choice. |
An ingredients list without wheat is not the same as a product labelled ‘gluten-free’. With coeliac disease, what happens to the mix during preparation matters too.
Choose a mix explicitly labelled gluten-free for your guest with coeliac disease, check the packaging every time you buy it and use clean utensils. The Dutch Coeliac Association warns about cross-contamination.
Milk, egg or other allergens may already be in a mix, but they can also be introduced through ingredients you add, cooking fat or toppings on the table. Gluten-free does not automatically mean egg-free or milk-free.
Before cooking, check the mix, all additions and each topping separately. Keep toppings separate for guests with different dietary requirements.
Jumbo says that its own gluten-free pancake mix is no longer part of its online range. So an old listing doesn’t tell you whether you can buy the mix for your get-together.
Check the shop shelf or product page just before you go shopping. If the packaging has changed or been updated, read the gluten-free and allergen information again.
Koopmans offers a gluten-free pancake mix made with ingredients including starches, buckwheat and rice.
Albert Heijn describes its 400 g gluten-free pancake mix as being produced in a completely gluten-free environment.
Jumbo lists a 400 g gluten-free pancake mix with a Crossed Grain symbol in its product information.
PLUS provides product information for both Koopmans Pannenkoeken Glutenvrij and the gluten-free Consenza Pannenkoekshaker.
Lidl has information about an additional gluten-free range, as well as a page for its standard Belbake pancake mix.
ALDI lists standard Albona pancake mixes, including multigrain and plain varieties.
According to the Netherlands Food and Consumer Product Safety Authority, a product must comply with Regulation (EU) No 828/2014 to be labelled ‘gluten-free’. The Dutch Coeliac Association states that this means less than 20 mg of gluten per kg of product. If someone with coeliac disease is joining you, choose a mix with this explicit label and check the current packaging.
No, the ‘gluten-free’ label doesn’t mean that. According to PLUS, the Consenza Pannenkoekshaker contains egg powder, and the Koopmans mix may contain egg and milk. Albert Heijn describes its own dry mix as vegan and lactose-free, but what you add during preparation also affects which ingredients end up in the pancakes.
Use a clean pan, mixing bowl, spatula and serving plate for gluten-free pancakes, and keep toppings separate. Check the labels on sauces and seasonings too. The Dutch Coeliac Association stresses that cross-contamination with gluten can have serious consequences for people with coeliac disease.
Don’t use a standard mix as a substitute for one explicitly labelled gluten-free. Based on their product information, the listed standard Belbake and Albona mixes do not have a gluten-free label you can rely on for this choice. Check the specific pack you intend to buy at each shop.
