I know I’m late to the party, but Bob’s Red Mill makes a vegan GF egg replacer that works well. I do a lot of vegan baking and I find it gives much better structure than flax or chia eggs. The only downside is that it doesn’t add anything nutritionally to the food because it’s basically potato starch and psyllium. Fiber, I guess!

Also, I made the recipe with Chobani oat milk because that’s what we use in our house and the vinegar doesn’t thicken the oat milk like cow’s milk, but the acidity is more for a reaction with the baking soda. It won’t turn out the same if you use plain plant milk. However, pea milk like Ripple DOES thicken like cow’s milk when vinegar is added and it works great for baking.

Even if this comment doesn’t reach the original person who posted it, I hope it helps someone else along the way!

they’re not necessary! just an added nutrient boost!

you could try flax eggs and plant-based milk without buttermilk