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Gluten Free Red Pancake Mix

(6 customer reviews)
100% of buyers gave more than 4 star rating.


A gluten free pancake mix with a super food kick!

We know your kids will love our new colourful pancake range. What we don’t know is what they’ll love more – the amazing taste or the exciting colours. These red pancakes are slightly sweet due to the natural superfoods and taste amazing with honey, raspberries, pistachios and a scoop of ricotta. A low sugar gluten free pancake mix that can be served up for breakfast, lunch or dessert.

Our gluten free pancake mix contains the equivalent of 18g of Raspberry and 12g of Pomegranate in each pack. Pomegranates and raspberries are full of vitamins, antioxidants and they are naturally sweet and fragrant. The best part is, the kids will never know!

Each carton contains 10x175g Sachets.

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6 reviews for Gluten Free Red Pancake Mix

  1. Bernadette

    Cooked some last week. Simply delicious and quick and easy. Grandchildren 5yrs and 1 year both liked them as much as I did. I’ll order plenty Moore this week.

  2. Julia Drumgold

    Delish!! WIll definitely get more. Thank you for creating this 🙂

  3. Teresa

    I have beening try to order this product for some time now I was hoping that you would have some more of this product or something like it as it was very good and tasty not many products like it in the market or in shops shelves very good and tasty can’t find anything like Gluten-Free any where as good please bring it back or something like it ok

  4. Peta Jane

    Please bring them back….. my family love them.

  5. Vanessa Gandini (verified owner)

    Oh please bring these back… we love them…

  6. Ruairidh

    Please bring them back !

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Servings per pack: 9 pancakes when made as directed.
ENERGY 1420kJ 381kJ 1010kJ
PROTEIN 3.2g 1.6g 4.3g
-Total 1.0g 2.6g 6.8g
– Saturated 0.9g 0.5g 1.4g
CARBOHYDRATE 81.0g 15.8g 41.5g
– Sugars 10.7g 2.1g 5.6g
SODIUM 776mg 160mg 422mg
GLUTEN Not detected Not detected Not detected



Sugar, Whole Rice Flour, Tapioca Starch, Cocoa Powder, Raw Cacao, Maltodextrin, non aluminium Raising Agents(341, 450, 500), Thickeners(1412, 415), Vegetable Emulsifiers(475, 471), Iodised Salt, Natural Chocolate Flavour, Psyllium Husk, Icing Mix (20%) Sugar, Icing Sugar (Sugar, Corn or Tapioca Starch), Cocoa Powder, Maltodextrin, Thickeners (1414, 407), Raw Cacao (1.6%), Natural Chocolate Flavour, Iodised Salt

Store in a cool dry area away from direct sunlight.



Food allergies affect a surprising number of people. Research shows that up to 5% of children have at least one of the following common allergies: Gluten, Eggs, Milk, Peanuts, Tree Nuts, Seafood, Sesame and Soy. 

Being Allergy Aware signifies that our company follows stringent policies and procedures to ensure we manufacture safe, allergy aware products.


Our delicious Gluten Free Chocolate Mousse cake can be Vegan too!

This cake looks impressive but you don’t have to be a pastry chef to create it. It’s easy!  The recipe on the back of the pack is made with eggs, butter and cream; however, being an allergy aware manufacturer and also a producer of vegan cake mixes we wanted to create a vegan option, which is just as delicious as the traditional cake.

So here it goes… Vegan Chocolate Mousse Cake!          

You will need – Chocolate cake base

  • Chocolate Cake Mix.
  • 1/2 Cup (125 ml ) water
  • 70mL light oil (we use Rice bran oil)   
  • 3 tbsp of ground flaxseed and 9 tbsp of water  (or use 3 eggs)

You will need – Chocolate mousse topping

  • 250 mL cold coconut cream
  • Sachet Choc Mousse Mix.

Method –  Chocolate cake base

  • Combine 3 tbsp of flaxseed with 9tbsp of water, set aside for 5min. (if using eggs this is not required)
  • Preheat oven to 160 °C fan forced /175 °C conventional
  • Grease and line 20cm round cake tin.
  • In large bowl combine water, oil, and flaxseed mixture with chocolate cake sachet, Mix using a wooden spoon and mix untill ingrediants are well combined and mixture is smooth. 
  • Pour mixture into  your cake tin and set to bake for 40-45 minutes
  • Allow cake to stand for 5 minutes before turning out onto a wire rack, let it cool completely before adding the mousse. 

Method – Chocolate mousse topping

  • Place a mixing  bowl in the fridge for about 10min, so that the bowl is cold.
  • Separate out 250mL solid cream out of a cold tin of coconut cream.
  • Mix the coconut cream with an electric hand mixer for 2 minutes until peaks start to form.
  • Add chocolate mousse sachet and mix for a further 30-60 seconds.
  • Top the cake with mousse using a spatula or a flat knife and allow setting in the refrigerator for about an hour before serving.