Savory Dutch Baby Oven Pancake with Spinach and Gruyere Cheese Recipe
Serves: 4-6
  • ¼ cup unrefined avocado oil or ghee, divided
  • 1 medium brown or red onion, thinly sliced
  • 4 ounces baby spinach
  • ¾ teaspoon sea salt, divided
  • freshly ground black pepper
  • 3 large eggs, at room temperature
  • ¾ cup whole milk, unsweetened hemp or unsweetened almond milk, at room temperature
  • ⅔ cup whole grain flour, such as spelt or whole wheat pastry or ¾ cup all-purpose flour*
  • ⅔ cup shredded gruyere cheese, (about 2 ounces), optional
  1. Preheat the oven to 425 degrees and put a 9- or 10-inch oven-proof skillet in the oven.
  2. Heat 2 Tablespoons avocado oil in a separate medium skillet over medium heat. Add onion and sauté until caramelized, about 15-17 minutes, lowering the heat as necessary. When the onions are golden, turn the heat back up to medium and add the spinach, season with ¼ salt and pepper, and cook until wilted, about 3-5 minutes.
  3. Meanwhile, add eggs, milk, flour, and ½ teaspoon salt to a blender and blend for 1 minute.
  4. Remove hot skillet from the oven and carefully add the remaining 2 Tablespoons of avocado oil. Pour batter into the skillet with the avocado oil and (using an oven mitt). Arrange onions, spinach, and cheese on top of batter leaving a 1-inch border around the edge of the pan without any vegetables. Bake until puffed and set, about 25-30 minutes.
  5. Serve immediately with desired accompaniments, such as a crisp green salad with a vinaigrette or roasted asparagus or sautéed mushrooms.
Room temperature ingredients, as well as whole milk and all-purpose flour make the pancake rise the best. But it will still turn out well with whole spelt flour and almond milk.

*or ¾ cup gluten-free flour blend
Recipe by Pamela Salzman at