I make thin carnivore pancakes even for my high-carber SO, it’s just perfect… But if I needed a thicker stuff, I would add some kind of fiber. I actually don’t like psyllium husk in sweet things (if your pancakes are sweet. mine on carnivore aren’t but some are neutral dessert pancakes and off carnivore I eat them sweet too), it’s surely personal taste but its flavor reminds me of mushroom… But bamboo or oat fiber worked when my pancake was too soft originally. But they were still thin so I don’t know if they would work for an American pancake but probably but it’s possible the taste wouldn’t be good for everyone…?
I never tried xanthan or guar gum. I have konjac flour and I saw it in doughs in little amount but I never used that either, bamboo/oat fiber worked well enough but it’s tasteless so much probably would diminish the flavor. Konjac floor is effective in tiny amounts. But again, I didn’t try it.
I disliked using much coconut flour (too strong water absorption, the texture becomes weird, the stuff too fragile/crumbly) but some people are into it. Even a small amount didn’t work well in my pancakes.
My “flour” in my thin pancake is actually mascarpone. It keeps the pancake tasting like scrambled eggs and it makes it just firm enough (still soft but nice). My family loves eggy pancakes so it works for us. But I told this because it may be good to start with some kind of cream cheese and continue with whatever flour substitute you consider a valid option… It sounds better to me as using only some (not very little) more or less tasteless powder with the eggs. There are flavorful oily seed flours too… I usually have problems with the taste, mixing them may help but tastes differ very much.
