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Here's a recipe for flaxseed egg replacer from an old allergy cookbook I no
longer have, so I can't give the attribution.

1C flaxseeds
3C water

Grind the seeds in a blender till mostly all are broken.  Pour water into
saucepan, and stir in flaxseed meal till well blended and lumps are mashed
out with a fork.  Bring to a boil over medium heat, stirring constantly to
prevent lumps.  After three minutes, remove from heat and allow to cool.  Use
2 heaping Tablespoons to replace each egg in breads, cookies, muffins,
pancakes.  Does not bind puddings or sauces!  Store refrigerated in an
airtight container for up to two weeks.  Caution:  cool completely before
adding to yeast breads or you might kill your yeast.

I use this all the time and much prefer it to eggs!

Adele