Irish Soda Bread

Enjoy on St. Patrick's Day- or any day of the year!


  • 3 cups FlapJacked Buttermilk Protein Pancake & Mix
  • 1/4 (rounded) tsp baking powder
  • 1/4 (rounded) tsp baking soda
  • 1/2 tsp salt
  • 2 TBSP raw cane sugar (+ more for sprinkling)
  • 1/2 cup dried currants
  • 1 cup low-fat buttermilk


  • Serving Size:   1 slice
  • Servings:   16
  • Calories:   99
  • Fat:   1g
  • Carbs:   15.5g
  • Fiber:   2.5g
  • Sugar:   8g
  • Protein:   7g


  • Preheat oven to 350° F.
  • In a large bowl, combine FlapJacked mix, baking powder, baking soda, salt and sugar. Whisk gently until ingredients are well incorporated. Add in buttermilk and stir to get a thick, sticky dough. Gently fold in currants and stir until blended.
  • Line a 9" cake pan with parchment paper (or use a silicon baking pan). Pour dough into pan and flatten to extend to the edges. If desired, sprinkle a little bit of sugar over the top.
  • Place in the oven and bake for 20 minutes (until edges are slightly golden brown). Remove and let cool for at least five minutes before serving. ENJOY!

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