Buffet planner focused on fibre
Wants to offer pancakes made with wholegrain cereals, so compares the grain composition, nutritional information and chosen toppings rather than relying on the word ‘wholemeal’ on the pack.
Who this choice matters to
Breakfast host planning batches
Wants to estimate how many pancakes a batch will make and what ingredients and preparation time are needed when several guests are having breakfast at once.
Planner of allergen information and plant-based options
Wants to give guests clear information about cereals, eggs and milk, and find out whether a separately prepared plant-based pancake would suit the buffet.
What should you look for?
First decide what kind of pancake you want to serve, then compare the nutritional information and yield using the preparation method you’ll actually follow.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Fibre and grain base | Check the types of grain and compare fibre per 100 g of prepared product only when the preparation method is the same. | If you want to serve pancakes made with wholegrain cereals, comparable fibre figures are more useful than the product name alone. This is the main priority for around 36% of consumers. |
| Yield and preparation | Check the stated number of pancakes and how much milk, egg or alternatives you’ll need; compare the yield with your own portion size. | If you need to serve fresh portions quickly during breakfast, you’ll want to know how many pancakes you can make per batch. This is also the top consideration for around 36% of consumers. |
| Allergens and plant-based preparation | Read the latest allergen information and note which ingredients are also used in the cooking fat and toppings. | If you have guests with an allergy or a preference for plant-based food, you’ll want to describe the dish accurately. Guest information and preparation choices are the top priority for around 28% of consumers. |
Common mistakes
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Assuming ‘wholemeal’ means ‘gluten-free’
The mixes from Koopmans, Albert Heijn and PLUS discussed here contain gluten-containing cereals. So the ‘wholemeal’ label doesn’t mean you can describe the pancakes as gluten-free.
For a gluten-free option, use a separate product that is clearly suitable and take care to avoid cross-contact during preparation.
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Applying the dry mix’s label to the finished dish
Albert Heijn describes its dry mix as vegan and lactose-free, but making it with milk and eggs won’t produce a plant-based pancake.
Base the buffet description on the drink actually used, any egg substitute, the cooking fat and the toppings.
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Comparing fibre figures based on different preparation methods
A figure for dry mix cannot be directly compared with one per 100 g of prepared product. The recipes specified for the mixes discussed here also differ.
Compare nutritional information on the same basis, and use a consistent recipe and portion size for your own buffet.
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Keeping allergen information in the kitchen only
According to the Netherlands Food and Consumer Product Safety Authority, guests must be able to get information about allergens in pancakes offered unpackaged. For gluten-containing cereals, the specific type of cereal also matters.
Make the information available at the buffet and keep the recipe up to date for staff. Conditions apply when providing information verbally.
Brands compared
Koopmans
Koopmans lists, among other ingredients, 60% wholemeal oat flour and 35% wholemeal wheat flour in its 400 g wholemeal pancake mix.
- Koopmans says one pack makes 13–15 pancakes; the stated nutritional value for the prepared product is 3 g of fibre per 100 g.
- The standard recipe calls for milk, eggs and cooking fat. The mix contains oats and wheat, and may also contain egg, milk, rye and barley.
Albert Heijn
Albert Heijn’s wholemeal pancake mix comes in a 300 g pack and makes around 10 pancakes. Albert Heijn describes the dry mix as vegan and lactose-free.
- Albert Heijn also describes a plant-based recipe using a plant-based drink and apple purée or an egg substitute.
- The mix contains wheat and gluten, and may contain egg, barley, oats and rye. Whether the finished dish is plant-based also depends on the preparation and toppings.
PLUS
According to the product information, each 400 g pack of PLUS wholemeal pancake mix contains 75% wholemeal wheat flour and 20% wholemeal oat flour.
- PLUS lists 2 g of fibre per 100 g of prepared product and a recipe using 1,000 ml of milk and 4 eggs.
- The mix contains wheat and oats, and may contain barley, egg and milk. Check the current packaging before serving.
Pancake mix at Joybuy
This Wholegrains pancake mix is one option to consider for a buffet batch. Before deciding how to present the pancakes to guests, compare its grain composition with that of the wholemeal mixes discussed separately.
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Koopmans Wholegrains Pancake Mix 400 g
For a buffet batch, you can assess this 400 g pack against your chosen recipe and portion size.
Don’t treat this Wholegrains variety as the same mix as the Koopmans wholemeal pancake mix discussed separately. Check the current packaging for the wholemeal flour content, the basis for the fibre figure and the allergens in the complete dish.
Frequently asked questions
Are the wholemeal mixes discussed gluten-free?
No. The mixes from Koopmans, Albert Heijn and PLUS discussed here contain gluten-containing cereals. Don’t describe pancakes made with these mixes as gluten-free.
What allergen information does a hotel need for unpackaged buffet pancakes?
According to the Netherlands Food and Consumer Product Safety Authority, a hotel must inform guests about allergens present when it serves prepared pancakes unpackaged. For gluten-containing cereals, state the specific cereal too; conditions apply when providing information verbally.
Can Albert Heijn’s wholemeal mix be used for a plant-based buffet pancake?
Yes. Albert Heijn describes a recipe using a plant-based drink and apple purée or an egg substitute. Check the cooking fat and toppings too; the dry mix contains wheat and gluten.
Does a wholemeal mix make a pancake a complete buffet breakfast?
No. The mix is just one part of what you serve. Cooking fat, toppings, drinks and the rest of the buffet all affect the choices available to guests, so assess the nutritional information for the pancake as actually prepared.