Choose a wholemeal pancake mix based on the flours listed, the fibre per 100 g of prepared product and how many pancakes you want to make. Check which ingredients you need to add yourself, too. If you’re cooking plant-based or checking for allergens, read the information on the packaging. Toppings and cooking fat affect the nutritional value of the finished meal.
You want to make pancakes with a wholemeal base, so you compare the flours and fibre per 100 g of prepared product. According to the Netherlands Nutrition Centre, wholegrain cereals provide fibre. The nutritional value of a topped pancake also depends on what you put on it.
You want to know how many pancakes a pack makes and how much milk, egg and cooking fat you’ll need. The stated yield can help you work out how much batter to make for your guests.
You’re looking for a suitable way to prepare the mix, or need to check its ingredients and potential allergens. Albert Heijn describes a plant-based preparation option for its wholemeal mix; the wholemeal mixes reviewed contain cereals with gluten.
First decide what matters most for your fakeaway night, then compare the information on the packaging of the specific mix.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Wholemeal base and fibre | Check which flours are wholemeal. Only compare fibre values if the nutritional information is based on the same preparation method. | I want to know what’s in the batter, rather than relying on the front of the pack. For around 36% of consumers, the wholemeal base and its fibre content come first. |
| Yield and additional ingredients | Check the stated yield and how much milk, egg and cooking fat you need to add. | When I’m cooking for several people, I want to work out in advance how much batter to make and what else I’ll need. This is the main consideration for around 29% of consumers. |
| Plant-based preparation and allergens | Read the preparation instructions, ingredients and allergen information on the current pack; check any substitutes, too. | I want to check whether the mix and the way I plan to prepare it suit what I can or want to use. This is the most important check for around 21% of consumers. |
| Preparation time and effort | Decide whether you want to make batter and cook pancakes, or would rather heat up a ready-made alternative. | On a busy evening, I mainly want to serve food quickly and keep the steps to a minimum. This is the deciding factor for around 14% of consumers. |
These words don’t tell you which grains are in a particular mix or how much fibre the prepared product contains. For example, the product pages for Koopmans, Jumbo and PLUS list different proportions of wholemeal flours.
Read the ingredients list and check that the nutritional information you’re comparing is for prepared product in both cases.
The standard preparation instructions for the mixes reviewed also call for ingredients such as milk, eggs and cooking fat. So, checking what’s in the pack isn’t enough to plan your baking.
Check the preparation instructions and make sure the stated yield is right for the number of people you’re serving.
A plant-based preparation option isn’t the same as the standard method, which may call for milk and eggs. The wholemeal mixes reviewed contain cereals with gluten; some packs also mention that they may contain egg or milk.
Read the information on the current pack and check the ingredients of any substitutes and toppings separately.
Values per 100 g of prepared product don’t automatically describe a pancake with toppings. Portion size and cooking fat also contribute to what you end up serving.
Compare mixes on the same basis and consider the meal’s other ingredients separately.
Koopmans lists wholemeal oat flour, wholemeal wheat flour and buckwheat flour in its wholemeal pancake mix. According to Koopmans, one pack makes 13 to 15 pancakes.
Albert Heijn’s wholemeal pancake mix weighs 300 g; the product page states that it makes around ten pancakes.
For its 400 g wholemeal mix, Jumbo lists, among other ingredients, 75% wholemeal wheat flour, 20% wholemeal oat flour and buckwheat flour.
PLUS lists 75% wholemeal wheat flour and 20% wholemeal oat flour in its 400 g wholemeal pancake mix.
No. You’ll also need to consider the stated nutritional value, your portion size and your toppings. Only compare fibre per 100 g of prepared product when the preparation basis is the same; that figure doesn’t describe a fully topped pancake.
Yes. Albert Heijn describes a preparation option using a plant-based drink and apple purée or an egg replacer. The standard preparation uses milk and eggs. Also check that the substitutes and toppings you choose suit what you want to use.
No. The product information for Koopmans, Albert Heijn, Jumbo and PLUS lists cereals containing gluten. Check the current ingredients and allergen information for the specific pack.
No. Also read the packaging of the product you’re going to use. Ingredients and allergen information can change; the Netherlands Food and Consumer Product Safety Authority (NVWA) advises that allergens are listed in the ingredients list.
You could consider a ready-made wholemeal pancake instead of a dry mix. Koopmans says its ready-made version can be heated in the microwave; check the instructions, ingredients and nutritional value for that product separately.
