2 cups fresh peaches, peeled and sliced
4 Tsp Splenda
1 Tsp Lemon Juice
3 Eggs
1/2 cup Oat Flour
1/2 cup Milk
1/2 Tsp Salt
2 Tbsp Butter
Sour Cream

Combine peaches with Splenda and Lemon Juice; set aside.

In a mixing bowl; beat eggs until fluffy. Add flour milk and salt. Beat until smooth

Place Butter in a 10" oven proof skillet and set in a 400? oven to melt butter.

Pour batter into hot skillet and bake for 20-25 minutes. Pancake will be puffy.

Remove from oven and top with peaches. Sprinkle with Nutmeg.

Serve while hot with Sour Cream on the side. (I like to sweeten the sour cream with a little Splenda)

4-6 servings