Drain and grind rice and gram to a fine and thick batter. Set it aside to ferment overnight. Drain the fruits. Keep aside ¼ of the fruits and put rest of the fruits in a mixer jar and grind.

Put the rice-gram batter into a large mixing bowl, add the ground fruits, and mix well. Add diet sugar and mix well. Peel the bananas, mash and add to the batter and mix well.

For each pancake, heat 1 tbsp butter in a non stick pan. Spread a ladle full of batter and cook, covered, on medium heat for 1 minute. Brush 1 tbsp butter on top of the pancake, cover and continue to cook for another minute. Gently flip the pancake, cover and cook the other side similarly.

Transfer carefully onto a serving plate and drizzle 1½ tbsps honey on top. Place some of the reserved fruits in the centre, garnish with glazed cherries and banana slices. Drizzle some honey all around the pancake and serve immediately.