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Ingredients

• 2 ¾ cups Flourish Buttermilk Protein Pancake Mix
• ⅓ cup cane sugar 
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp rosemary fresh or dried
• ½ tsp thyme fresh or dried
• 1 cup low-fat buttermilk
• 1 large egg
• ¼ cup olive oil

Instructions

1. Heat the oven to 350°F. Grease a standard 9x5 loaf pan. Set aside.
2. In a large bowl, whisk the Flourish, cane sugar, baking powder, baking soda, salt, rosemary, and thyme together.
3. In a small bowl, whisk buttermilk, the egg, and olive oil together.
4. Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.
5. Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
6. Wrap baked loaves tightly in plastic wrap and store at room temperature.

Nutrition

Information based off 1 serving size (1 slice of loaf)

Carbohydrates: 29g

Protein: 17g

Fat: 2g