As I was sitting down in Grace’s sun drenched dining room complete with water view, Grace shared with me the nostalgic photographs she took when camping in British Columbia in Canada a couple of years back. If you look closely, there’s a photograph of her and her boyfriend’s red four wheel drive where they set up their cooking station at the back. This is where this banana walnut pancake was first created. Going on long road trips they had to be clever with their food supply and make sure that nothing goes to waste.

“There’s so much food waste out there and it’s important to know a few handy recipes to counteract that and to know how to reuse your old food even though it’s gone a bit soft.”

So – what she had were some old ripe bananas, walnuts, peanut butter and eggs. Whipped together and they got a wholesome breakfast that got them through their morning hikes in the woods. With some added luxury ingredients like fresh berries and greek yoghurt, you have a winner of a breakfast! This is so easy to make and a good recipe to use up those old over-ripe bananas, much like using them for banana bread but a quicker result to devour. Grace’s tip for cooking this pancake is to not over oil your non-stick pan and keep it on low heat. Flipping it could be a bit tricky as it has no flour to bind it together, so be gentle and wait until you see a golden crust forming at the bottom while listening to Jack Johnson’s Banana Pancake song.