Even though I’m a food blogger and recipe developer for other companies, mostly I’m lazy when it comes to feeding myself. Especially lazy at breakfast when my brain isn’t working right yet but my body is screaming for some nutrition food to get it going. It’s waaaaay to hard to scratch bake or otherwise get a recipe with no short cuts – that way you’ll often see me meal prepping healthy breakfasts like oatmeal bakes, XX, and today’s recipe—Cherry Chocolate Cheesecake Sheet Pan Pancakes (keto-friendly and gluten-free).
Read on to get this super easy low-carb breakfast (a keto and gluten free sheet pan pancake) that takes less than 20 minutes to make and can also be made ahead and reheated for busy mornings.
Having mothered three pancake-loving boys, I have to admit that when one of them requested “pancakes for breakfast,” I wanted to cry and run to hide. The chore of standing there and flipping pancakes one by one is barely tolerable to me – but making them all at once in a sheet pan and cutting into squares, I CAN DO THAT! I can SKIP THE FLIP!
To make things even more convenient and fit with my low-carb lifestyle, I used the Keto Pancake and Waffle Mix from Happy Day Brands . . it’s also gluten-free, if that is a concern for you. Anyway, my keto sheet pan pancake recipes uses the entire bag of mix (there’s about 2 2/3 cups in there) and makes eight hearty servings. You could substitute any “just add water” type pancake mix (keto pancake mix, gluten-free pancake mix, regular mix or homemade) if you prefer. I also like to a a bit of collagen hydrolysate for another protein and health boost.
I’m just really a fan of the Keto Pancake and Waffle Mix from Happy Day Brands, not JUST for the taste and convenience – but also because the company is awesome. Their motto is EAT HEALTHY. LIVE HAPPY. DO GOOD™ — I say YES, YES and YES to that Happy Day Brands. They craft all natural, non-GMO and organic products (like super oats, chocolate, coffee and more) and cultivating experiences that transform lives, help the most vulnerable succeed, and inspire people to shape a better more sustainable world. Every Happy Day product sold provides meals to those in need through their “Buy One. Give One” campaign in partnership with local food banks, and job training for women in transition. 
Here is some of the amazing fair-trade coffee they sent my way – the perfect pairing for pancakes, don’t ya think!
Now, back to my Cherry Chocolate Cheesecake Sheet Pan Pancakes (which are Keto friendly and gluten-free). The keto pancake mix comes together with just water. But, for a little protein boost, I added a ½ cup collagen hydrolysate. Also, for some additional amazing flavor, I topped the pancake before baking with a few (12 to be exact) fresh cherries that have been halved and seeded, bits of full-fat cream cheese and a sprinkling of sugar-free chocolate chips. Here are the nutrition facts for my recipe (1/8th of recipe):
- 222 calories
- 14g total fat
- 567mg sodium
- 7g net carbohydrate
- 13g protein
Just pour the prepared keto pancake mix into an oiled rimmed baking sheet ( a standard 13″ x 18” rimmed sheet pan) and add the toppings. Then bake at high heat (450F degrees) for 11 to 12 minutes until turning lightly brown on top. 
The big pan makes eight servings – you can cut once down the long middle and then across to make 8 big pieces. However, I like the visual effect of having “more” so I do the one long cut through the middle and the cut narrower crosswise pieces so that there are 16 in total (so a serving would be 2 pieces).
Delicious “as-is” or dollop with Greek yogurt or drizzle with your favorite low-carb or keto syrup.
[Tweet “Skip the Flip! Cherry Chocolate Cheesecake Sheet Pan Pancakes (Keto, Gluten Free) @happydaybrands #keto” #sponsored]
Have you ever tried a baking sheet pancake of any kind, not just a keto sheet pan pancake or gluten-free sheet pan pancake? What would your ideal combo be for a sheetpan pancake? Please share in the comments – XOXO, Jennifer
This post is sponsored by Happy Day Brands, I received product in return for my editorial consideration. All opinions, content and enthusiasm remain my own.
- 1 bag (10 oz) Keto Pancake & Waffle Mix or 2 2/3 cups of a "just add water" pancake mix
- 1/2 cup collagen hydrolysate powder
- 2 1/4 cups water
- 12 fresh cherries, halved and pitted
- 2 ounces full-fat cream cheese
- 3 tablespoons sugar free chocolate chips
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Pre-heat oven to 450F degrees and spray 13" x 18" rimmed baking sheet with baking spray.
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Mix together pancake mix and collagen until evenly combined. Stir in water and mix briefly until not clumpy.
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Pour batter into prepared pan and use spatula to spread to edges.
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Top with cherry halves, the cream cheese cut into bits, and chocolate chips.
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Bake in center rack for 11 to 12 minutes or until turning golden brown.
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Allow to cool for just a minute and then cut into 8 large rectangles (1 piece per serving) or 16 rectangles (2 pieces per serving).
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To freeze leftovers, allow to cool completely and store in air-tight freezer bag.