1. Begin prep for this recipe the night or day before you plan on eating it. This recipe can be made in a savory version as well.
2. The night before making the pancakes, wash the mung beans and rice. Mix together with hot water to cover, and soak overnight. Make sure there is room in the container so that the rice and beans can expand without overflowing. If you’re using a jar, cover it with the lid, but don’t screw it shut. Air needs to escape as the mixture expands.
3. In the morning, throw out the water, and wash the rice and mung beans again. Place them back in the jar.
4. Add fresh water, filling the jar up to just below the level of the beans and rice.
5. Add the beans, rice, and water mixture to a blender along with the cinnamon and baking powder.
6. Blend until it becomes a batter. Set aside.
7. Add sliced fruit and a bit of oil to a pan (preferably coconut oil or ghee). Simmer the fruit until it is cooked through.
8. In a separate pan, heat up a little coconut oil or ghee, and cook the batter like a thin pancake.
9. Plate the pancake, and top with cooked fruit, and—if you like—a little coconut syrup.
Store any leftover batter in the refrigerator. If you want to use the same batter for savory and sweet pancakes, omit the cinnamon.
