1. Heat the seeds and water in a small sauce pan over medium heat.
2. Let boil for 5-10 minutes until the liquid becomes thick like an egg white. 
3. Drain through a wire colander (like this one). If the mucilage is too thick to go through your sieve, stir in a bit of water.
4. Store egg replacer in a lidded container in the refrigerator for up to a week. 

To use: Use 3 Tablespoons of flax seed egg replacer in place of one egg.

Recipes that I’ve personally used this egg replacer in (and had good results):

• Buckwheat pancakes
• Pumpkin Waffles
• Gluten-Free Biscuits

Okay, so it’s not a very long list (we usually run out of eggs in the middle of making pancakes for some reason), but I’m sure it will get longer as I run out of eggs again and again. 🙂

Enjoy!