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

Pre-heat oven to 350˚. 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!