Keto diets are popular across Canada, and one of the biggest cravings people report is for pancakes. Traditional recipes rely on wheat flour, which is off-limits, but xanthan gum makes it possible to whip up a satisfying low-carb alternative.
Keto pancakes are usually made with almond flour, eggs, cream cheese, baking powder, and a low-carb sweetener. The challenge is getting the batter to thicken properly without gluten. Just ¼ teaspoon of xanthan gum can make the batter easier to pour and help pancakes hold their shape on the griddle.
The result is a light, fluffy pancake with just the right amount of bounce. Cook them on a lightly oiled skillet until golden brown, then stack and serve with butter and sugar-free maple syrup. For Canadians, this is where local products shine — Quebec’s growing market for keto-friendly syrups makes it easier than ever to enjoy pancakes while staying within carb limits.
You can also add cinnamon, blueberries, or sugar-free chocolate chips for variety. With xanthan gum doing the heavy lifting in terms of texture, keto pancakes feel like the real deal. It’s a small adjustment that makes breakfast satisfying again for anyone following a low-carb lifestyle.
Keto Pancakes with Xanthan Gum
Ingredients
- 1 cup almond flour
- 2 tbsp cream cheese, softened
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 tsp baking powder
- ½ tsp xanthan gum
- 1 tbsp erythritol or other keto sweetener
- Butter or oil for cooking
Instructions
- Blend eggs, cream cheese, almond milk, and sweetener until smooth.
- Stir in almond flour, baking powder, and xanthan gum. Let batter rest 5 minutes.
- Heat skillet over medium, grease with butter/oil.
- Pour ¼ cup batter for each pancake. Cook until bubbles form, flip, cook until golden.
- Serve with sugar-free maple syrup.