Let's see-- for GF stuff, I'd sub out about half of the egg replacement(s) with real egg.
I used to do egg/milk/soy/gluten-free, too, so I KWYM about the amount of egg in stuff.
But if you halve the leavening agent, and roughly halve the binding agents (tapioca/potato starch or flax seed, that kind of thing), cut the liquid by about 1tbs per egg, it should theoretically work.
Can you do lemon + vanilla? That's a nice kind of neutral-tasting combo that hides a world of weird under the flavor combo. Ginger-lemon-vanilla would be another option.