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5 from 2 votes

Savory Dutch Baby Oven Pancake with Spinach and Gruyere Cheese Recipe

Servings: 4 -6
Author: Pamela

Ingredients

  • 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
  • 2/3 cup whole grain flour such as spelt or whole wheat pastry or ¾ cup all-purpose flour*
  • 2/3 cup shredded gruyere cheese (about 2 ounces), optional

Instructions

  • Preheat the oven to 425 degrees and put a 9- or 10-inch oven-proof skillet in the oven.
  • 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.
  • Meanwhile, add eggs, milk, flour, and ½ teaspoon salt to a blender and blend for 1 minute.
  • 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.
  • Serve immediately with desired accompaniments, such as a crisp green salad with a vinaigrette or roasted asparagus or sautéed mushrooms.

Notes

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