On Saturdays, we like to change the breakfast menu and have something different, something special. I find the taste of plain  pancakes boring unless some flavorful goodies are added to the batter. So, when I make them, I want a gourmet version. This week we enjoyed scrumptious Coconut Pecan Pancakes.

One thing I’ve been doing for many years in my cookbooks or recipe cards is to write the date beside a recipe the first time I make it. I’ll also include the occasion. If we really like it, I’ll often draw a heart.

As you’ll see in this picture, I first made this recipe in 2007 for our youngest son’s birthday. My how time flies. Now, that son is married with children. His wife makes pancakes for their kids on their birthdays with loads of whipped cream and yummy toppings. It’s a family tradition they’ve established that thrills the kids. 

But you don't have to wait until someone has a birthday to make these. Try our Saturday Special. Here's the recipe. 

Coconut Pecan Pancakes

Yield: 9, 4” pancakes

1 cup all-purpose, unbleached flour

1 tsp. baking powder

½ tsp. sea salt

1 tsp. brown sugar

½ tsp. melted butter, coconut oil, or olive oil

1 egg, beaten

1 cup milk

1 T. coconut flakes

2 T. pecan pieces or pecan meal

½ tsp. almond extract

Add the first four, dry ingredients to a bowl and whisk together. Then, whisk in remaining ingredients. Ladle into hot, lightly oiled skillet. Cook until golden on both sides.

Do you have a special Saturday breakfast you enjoy making at home? As you can see, this recipe tastes fancy, and is gourmet, but it isn’t difficult to a make. Hope you enjoy them as much as we do.

By Deborah Stafford Tukua, freelance writer, and author of Traveling the Natchez Trace Parkway from A to Z.

www.DeborahSTukua.com